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These ricotta-based gnudi with fresh basil and Parmigiano-Reggiano cheese are a delicate and delicious alternative to pasta or gnocchi.
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Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.
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Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
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Caprese lovers, this mac is for you.
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A vegetarian version of my favourite pizza! Crispy basil replaces prosciutto.
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Breathe new life into your summer picnic or backyard barbecue with this simple salad of fresh tomatoes and sweet corn.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Chef John's recipe for potato pancakes topped with seared scallops and roasted red peppers is great as an appetizer or main dish!