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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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A perfect light dish of cilantro pesto made with pine nuts and feta cheese with tagliatelli (wide fettucine) pasta.
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A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
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Get Primavera Orzo Recipe from Food Network
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
cooking.nytimes.com
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These easy bread squares are best served right out of the oven.
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Get Wintertime Tomato Soup Recipe from Food Network
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With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing ratatouille.