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cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry So it’s really not a pizza, more like a tart
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This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
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Lasagna noodle rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.
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My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!
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Keep to your keto diet and enjoy this favorite Italian dish; baked chicken Parmesan makes a great meal with low-carb vegetables or a salad.
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This is a rustic, Italian salad made with day old, crusty bread, fresh tomatoes, and mozzarella cheese!
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We want to slide our face right onto these sliders.
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Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
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Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish.
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Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. It's delicious!
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.