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This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.
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According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Super satisfying and super easy.
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Get Carne Asada Torta (Poc Chuc Torta) Recipe from Food Network
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Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines.If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.
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Get Chairman Mao's Cherry Cola Skirt Steak Recipe from Food Network
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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Get Baked Ham with Spiced Cherry Glaze Recipe from Food Network
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Get Pumpkin Seed Dried Cherry Trail Mix Recipe from Food Network
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A quick and easy recipe for fish sautéed in olive oil, with Italian herbs and fresh tomatoes.
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Get Grilled Spice-Rubbed Shrimp "Nicoise" Salad Recipe from Food Network