Search Results (12,310 found)
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Focaccia is the perfect canvas for culinary experimentation- it's a thrillingly versatile Italian flatbread that rises to every occasion.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
cooking.nytimes.com
This creamy puree can be served hot or cold, so it makes a great summer soup.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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If you don't have a pizza stone, use an inverted baking sheet and increase the baking time by two to three minutes. A piece of plain, unwaxed floss is perfect for thinly slicing the Taleggio cheese.
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You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
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Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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A great soup for casual entertaining.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
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Browned stew meat and onions simmered in soy sauce and Worcestershire sauce; seasoned with garlic powder. Great served over rice or egg noodles.