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cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little breaded balls of spinach and Parmesan cheese are baked in the oven until golden brown!
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This simple but tasty appetizer takes its cue from English tea sandwiches -this time, atop crusty baguette slices with a creamy spread.
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Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops.
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This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
cooking.nytimes.com
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
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Get Provencale Stewed Artichokes Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Our stab at the perfect recipe includes vegetables, sunflower seeds, brown rice, and mushrooms.
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Taking ideas from caprese salad, this quick and easy side dish features zucchini cooked with tomatoes and mozzarella cheese.
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With just five simple ingredients, this recipe for a "pizza" shepherd's pie is a great weeknight meal the whole family will enjoy.
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Get Gazpacho Vodka Cooler Recipe from Food Network