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cooking.nytimes.com
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
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Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread.
cooking.nytimes.com
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
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Get Positano Pizzas Recipe from Food Network
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This classic fettuccine alfredo recipe uses Parmesan cheese, cream, and butter to make a rich, satisfying pasta dish.
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Cooked ziti baked in a rich tomato sauce with meatballs is topped with shredded mozzarella cheese and grated Parmesan for a fast weeknight meal.
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These quick and easy gluten-free stuffed zucchini blossoms are filled with mozzarella and Parmesan cheese and fried in a rice flour batter.
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Stuff that big zucchini full of ground beef, cheese, sauce, and olives for an easy baked dinner.
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Get Baked Ziti Recipe from Food Network
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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An easy vegetarian lasagna is filled with spinach and ricotta cheese and has a topping of mozzarella and Parmesan.
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Easy and cheesy Cheddar and Parmesan sauce with elbow macaroni baked to perfection.