Search Results (1,848 found)
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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
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Cream cheese adds a creamy finish to lightly spicy sausage-and-pepper pasta.
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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In this quick and easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut.
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Get Barbecued Beef with Lemon Grass and Noodles Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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With layers of fresh spinach, tomato, goat cheese, beef, and mozzarella cheese, this lasagna is quick and easy to cook in an Instant Pot®.
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This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
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This Roman "cheese and pepper" spaghetti is a delicious side dish or simple dinner. It's a great weeknight option that uses 5 ingredients and takes about 20 minutes to make.