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cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
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These bright purple yam bread rolls, known as ube pandesal in the Philippines, are easy to make with a bread machine's dough cycle.
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Fire roasted tomatoes, fajita seasoning, and seasoned black beans give this quick and delicious soup a cooked all day flavor.
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Get Double Decker Burger Recipe from Food Network
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No cooking necessary in this peanut sauce made from peanut butter, soy sauce and sherry seasoned with lemon and cayenne.
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When you want a classic recipe for glazed yeast donuts this is the one. This incorporates our recipe for yeast donuts with an easy vanilla-flavored glaze.