Search Results (6,596 found)
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
Ingredients:
italian bread, gorgonzola, blueberries, crisp apples, smoked turkey, arugula, pepper jelly, olive oil
www.allrecipes.com
Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
Ingredients:
olive oil, eggs, black pepper, butter, italian bread, swiss cheese, cheddar cheese, avocado
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A fresh, crunchy salad dressed in an herby caper vinaigrette.
A fresh, crunchy salad dressed in an herby caper vinaigrette.
Ingredients:
shallot, capers, italian parsley, white wine vinegar, sugar, olive oil, radicchio, arugula, endive
www.allrecipes.com
Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
Ingredients:
water, coconut sugar, yeast, olive oil, salt, italian seasoning, cassava, arrowroot, gelatin
www.allrecipes.com
This quick and easy recipe for baked zucchini fries doubles as an appetizer or side dish.
This quick and easy recipe for baked zucchini fries doubles as an appetizer or side dish.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
Ingredients:
garbanzo beans, tomatoes, eggs, red onion, parsley, olive oil, white wine vinegar, cloves, dijon mustard, salt, pepper, italian seasoning
www.allrecipes.com
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
Ingredients:
bread, italian sausage, mozzarella cheese, mushrooms, onion, olive oil, tomatoes, oregano, salt, fennel seed, garlic powder, parmesan cheese
www.allrecipes.com
Baked, stuffed clams - the best you have ever eaten!
Baked, stuffed clams - the best you have ever eaten!
Ingredients:
olive oil, butter, onion, green bell pepper, cloves, bread crumbs, bacon, oregano, parmesan cheese, parsley, paprika
www.allrecipes.com
Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Ingredients:
vermicelli, olive oil, garlic, plum tomato, salt, parsley, cajun, mozzarella cheese, parmesan cheese
www.allrecipes.com
Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
Ingredients:
pasta, spinach, basil leaves, olive oil, cloves, prosciutto, parmesan cheese, pine nuts
cooking.nytimes.com
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)