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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
www.allrecipes.com
Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
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Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.
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Get us to the Greek [bowl]!
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
www.simplyrecipes.com
Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.