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At his restaurant Spruce, chef Mark Sullivan uses guanciale (pork jowl) to add salty richness to the dish. At home, use bacon, which costs less.
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Made with ground turkey instead of beef or pork, this tangy tomato meat sauce is perfect served over pasta or layered in a lasagna.
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Get Get Yo' Man Chicken Recipe from Food Network
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While honoring the recipe that has worked for decades, we choose to play up the custardy texture of this popular Chinese-American soup by adding an egg.
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Pangiallo laziale are traditional Italian Christmas cakes from Rome made with dried fruits, mixed nuts, olive oil, white wine, and flour.
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Get Presto Meatballs and Marinara Recipe from Food Network
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A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!
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Recipe for Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Get Cheesy Tomato Toast Recipe from Food Network