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cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
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Get Prosciutto Ravioli Recipe from Food Network
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.
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This sandwich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm.
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An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart.
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From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
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A combination of ground beef, onion, green pepper, and Cheddar cheese baked in a loaf.
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As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
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Get Big Blue Buffalo Jala' Poppers Recipe from Food Network
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!