Search Results (2,082 found)
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Tomato soup, full of golden brown thin pasta called fideo, is like the one they serve at the Mexican restaurants. Make it yourself in just 30 minutes.
cooking.nytimes.com
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes.
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When fresh asparagus starts showing up in the stores and farmers' markets, you know it's time to make a fresh pasta dish inspired by the classic Italian salad of tomatoes and fresh basil. Add an optional sliced chicken breast to turn the warm salad into a perfect light lunch.
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Here's my healthy version of spaghetti with clams (spaghetti alle vongole).
cooking.nytimes.com
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
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Creamy linguine pasta topped with chicken, broccoli, spinach, and bacon is a family-friendly recipe perfect for a weeknight dinner.
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Creamy? Check. Pasta? Check. Vegetables? Check. This recipe has everything it needs to be a new family favorite.
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You'll be rewarded with smiles when you make this quick-cooking skillet dish that mixes seasoned ground beef, corn and pasta in a cheesy tomato sauce.  It's sure to become a family favorite.
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This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, an