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This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings.
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The crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce.
www.delish.com
Your favorite breakfast meets your favorite sandwich.
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Using eggplant as the crust, these mini-pizzas can be topped with whatever you like on your pizza.
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The classic flavors of the Caprese salad fresh basil, olive oil, tomatoes, and fresh mozzarella cheese are wedged between rustic bread and grilled in a skillet.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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Get Spicy Shrimp Broth Recipe from Food Network
cooking.nytimes.com
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self
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This exotic pork and rice dish is well worth the effort to track down the specialty ingredients. Achiote seeds from the annatto tree blend with the earthy flavors of onion, garlic, olives and tomatoes. A handful of cilantro makes a refreshing finish.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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Nothing is better than a bowl of warm soup filled with cheesy pasta and meaty smoked sausage. Comfort food in 20 minutes!