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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.
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Flavored with herbs and Pecorino Romano, and tossed with a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious.
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This addictive pancake is a savory riff on the traditional Dutch baby.
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Everything you love about a Cuban sandwich.
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This ravioli recipe is filled with egg yolks and a creamy ricotta-Parmesan cheese mixture, and is served with a bacon, sage, and brown butter sauce.
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This classic pesto recipe from "The Silver Spoon" cookbook uses basil, Parmesan cheese, Pecorino Romano cheese, and pine nuts.
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Haloumi cheese balances the sharp flavors of this salad.
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Idahoan's Au Gratin Mexicali is a spicy twist on traditional potatoes. Add a little salsa, some cheese, and presto, you're done!
Ingredients: gratin, salsa, cheese
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An irresistible recipe for rich chocolate cheesecake made with Nutella, a chocolate-hazelnut crust, and a creamy Nutella topping.
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Prawn and scallop tortellini is a perfect summer dinner. The creaminess of the goat cheese mixed with the seafood creates a nice blend of textures.
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Chris Santos' recipe for Rigatoni with Merguez sausage, ricotta, and brown butter