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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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A handful of basil, olive oil, and red wine vinegar are all it takes to make a delicious salad when you have a fresh and juicy tomato.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
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A classic pesto pasta salad recipe, with cherry tomatoes and fresh mozzarella.
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Get Nona's Marinara Sauce Recipe from Food Network
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Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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An Italian-esque cheese spread with clean, simple flavors.
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
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Get Lobster and Mango Summer Rolls Recipe from Food Network