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Rich, cured prosciutto and peppery arugula lettuce are a match made in pizza heaven.
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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Get Pesto Pasta With Sun-Dried Tomatoes and Broccoli Recipe from Food Network
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Get 'Flix Mix Recipe from Food Network
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Savory and sweet all-beef meatballs made with raisins, pine nuts, and fresh parsley, courtesy of Frankies Spuntino in New York.
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
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Yogurt and zucchini lend substance to muffins suitable as either a breakfast or afternoon treat.
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These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!!
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Get Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus Recipe from Food Network
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Get Cilantro Pesto Pasta Salad Recipe from Food Network
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Get Sicilian Harvest Salad Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.