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cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cherry tomatoes and sherry vinegar create a dressing with zing.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Serve these crispy tuna patties as an appetizer or make delicious hot sandwiches.
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
www.simplyrecipes.com
Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!
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This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
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Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.
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Cook a whole chicken in a rich basil and sun-dried tomato pesto sauce. Serve over pasta for a delectable family dinner.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.