Search Results for “cabernet

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13038
sangria-new-mexican-style

Sangria, New Mexican Style

This Sangria is much lighter than some versions made with brandies and stronger liquor combinations. This is a “Sunday Best” ...

16133
red-wine-cherry-sauce

Red Wine Cherry Sauce

Cornstarch is always mixed with a cool liquid, so you can use wine or broth instead of water without diluting the flavor. When doubling t...

3421
balsamic-mushroom-chicken-breast

Balsamic Mushroom Chicken Breast

If you have a large crowd coming over, increase this recipe and serve it in a chafing dish. I created it specifically for larger dinner p...

Comment (1)
3422
duck-sausage-and-white-bean-cassoulet

Duck Sausage and White Bean Cassoulet

Cassoulet is a French peasant dish that was originally baked in a cassole, or earthenware pot. It sometimes contained duck or goose confi...

12640
spinach-pasta-with-mackerel-and-tomato-sauce

Spinach Pasta with Mackerel and Tomato Sauce

The sauce is so rich and full-bodied that this pasta recipe is more appropriate for a main course than for an appetizer or first course. ...

1614
mulled-wine

Mulled Wine

There are dozens of styles of this hot, spiced wine—the spices can vary, fruit may or may not be used, and it may be spirited or no...

9834
sliced-porterhouse-with-nicole-bergerersquos-garlic-butter-sauce

Sliced Porterhouse with Nicole Bergere’s Garli...

This is the perfect choice for a big-deal dinner involving intimate friends. Beautiful slices of meaty porterhouse (be sure everyone gets...

1615
sangria

Sangria

The name comes from the Spanish word sangre, “blood,“ after the blood-red color of the classic red-wine sangria. The white-wi...

18151
artichoke-dip

Artichoke Dip

Preheat the oven to 350°F. Chop the artichokes and mix with remaining ingredients. Bake in quiche dish or an ovenproof dish until tho...

7331
dry-aged-steaks-with-smashed-yukon-potatoes-and-buttered-leeks

Dry-Aged Steaks with Smashed Yukon Potatoes and Butt...

A good chef knows that less can be more. Treating a good ingredient simply is sometimes the key to unlocking great flavor. Here, I showca...

Comment (1)
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