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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Get Rum Chica Rum Chicken Recipe from Food Network
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Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Frozen peas are microwaved and seasoned in this quick and easy vegetarian side dish, great for a weeknight.
Ingredients: peas, cheese, yeast, garlic powder
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Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
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Roman-style cheese spread that’s great as an hors d’oeuvre.
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Get Merguez with Halloumi and Flame-Roasted Peppers Recipe from Food Network
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.