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An easy tahini dressing recipe, with lemon, garlic, kosher salt, and olive oil.
Ingredients: tahini, lemons, garlic, olive oil
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.
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This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.
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The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.
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Lamb ribs are marinated in a wine honey mixture that's a mashup of Middle Eastern and European flavors, then roasted until tender.
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Homemade turkey sausage can be quick and easy; this recipe includes sweet apple and real maple syrup, making these patties breakfast-worthy.
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A thick layer of homemade pesto adds a fresh herbal flavor to this smoked mozzarella and grilled chicken panini.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.