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Get CHICKEN VESUVIO Recipe from Food Network
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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
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This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
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These soufflés collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.
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Get Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Recipe from Food Network
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Pork's affinity for sweet partners is perfectly expressed in this sweet potato union.
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Get Tabbouleh Recipe from Food Network
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Dazzle your guests with this easy but impressive puff pastry appetizer made with brie cheese and caramelized onions.
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A rosemary and garlic vinaigrette join the blue cheese in balancing the sweetness of pears in this delicious appetizer pizza.
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Recipe courtesy of Lidia's Italy, Knopf 2007.
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This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese