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Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
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Get Salt and Vinegar Zucchini Chips Recipe from Food Network
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These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.
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Fragrant and hearty, this quick and easy spaghetti dish is a simple matter of crumbled bacon, minced garlic, olive oil, salt and pepper, grated Parmesan and hot noodles!
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
www.delish.com
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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Topped with a smoky sauce and dill pickles, this bison burger is a taste of the American West. Serve pinto beans, cheesy corn casserole or steak-cut fries alongside.