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This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.
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Egg roll wrappers give these fried mozzarella sticks a pleasing crunch.
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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Get Ahi Tartare Recipe from Food Network
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This sweet, orange-flavored dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.
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Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.
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Delicious fresh tomatoes broiled with a tasty cheese topping.
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.