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cooking.nytimes.com
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
cooking.nytimes.com
Slow cooking sweetens the collards in this satisfying pasta dish.
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Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
www.delish.com
Goat cheese and salami? Yes, the two taste wonderful together and on pasta.
www.allrecipes.com
Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
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Get Roasted Fennel with Parmesan Recipe from Food Network
www.allrecipes.com
This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
www.chowhound.com
I was learning to make martinis with a friend, but I had no vermouth. I did, however, have a bottle of Amontillado sherry. Coupled with Finlandia vodka and...
cooking.nytimes.com
To dress pasta Olive oil, of course But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo
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Get Roasted Vegetable Salad Recipe from Food Network
www.allrecipes.com
Your family will love this meat loaf that has a cheese stuffing, woven bacon on top, and a tangy pineapple glaze.
www.allrecipes.com
Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.