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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You may forget the salad and just eat these fabulous croutons. Olive oil and garlic powder are sprinkled on before toasting, but the real secret is the dried basil.
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Artichoke hearts, walnuts, and Parmesan cheese are combined to make a pesto sauce to dress up farfalle pasta. Serve hot or cold.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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♫ You can plan a pretty picnic but you can't predict the weather...♫
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This beef chili with beans has a bit of a kick with hot salsa and a healthy dose of chili powder.
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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.