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According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
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Oyster mushrooms are simmered in butter and cream and tossed with pasta, parsley, and Parmesan cheese in this quick and easy weeknight dish.
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Get Macaroni and Cheese in Parmesan Cups Recipe from Food Network
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Mondays are best with this monster fattoush-inspired salad.
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Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
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Get Braised Baby Artichokes Recipe from Food Network
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Start your day with this green power smoothie combining oats, coconut milk, spinach, parsley, apple, honey and lemon.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.