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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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This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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Cinnamon, cherries, and nuts dress up basmati rice.
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This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come...
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Get Deeply Chocolate Gelato Recipe from Food Network
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Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
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An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
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Get Penne with Vodka Sauce Recipe from Food Network
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Golden basmati rice studded with dried apricots and slivered almonds gets an exotic flavor from saffron and rose water in this company-worthy pilaf.