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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
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Tender bay scallops are cooked quickly in a tasty sauce of garlic, onion, white wine, chicken broth and Romano cheese. Toss fresh green parsley into the mix and pour over cooked linguine. Serve with a sprinkling of Romano cheese.
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Get Chianti Affogato Recipe from Food Network
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Swap out linguine for zoodles in this tasty Shrimp Scampi recipe that uses zucchini noodles for an easy dinner full of bright lemon flavor.
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Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!
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Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
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This quick and easy sweet potato tempura is a delicious vegetarian appetizer. Use the same batter to make a variety of vegetable tempura.
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This lovely seafood salad was an improvisation. Use grapefruit juice to glaze the crab and to make the sweet-tangy salad dressing.
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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.