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“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
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A simple roasted baby carrots recipe with mustard-herb butter.
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Oyster mushrooms are simmered in butter and cream and tossed with pasta, parsley, and Parmesan cheese in this quick and easy weeknight dish.
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Get Tagliatta and Everything Salad Recipe from Food Network
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Get Asparagus Fettuccine Carbonara Recipe from Food Network
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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A creamless puréed soup that makes an elegant fall meal.
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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These no-guilt mozz sticks are even better than the real deal.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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My family loves this wonderfully tasty main dish salad made with flat iron steak, bacon and fresh blue cheese.