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This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
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This plum torte recipe makes a lot of batter, but the cakes freeze beautifully. Peeling the Italian plums before baking makes them sweeter and juicier.
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Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.
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A rich pasta sauce with Italian sausage, sliced onions, spinach, and mushrooms is spooned onto split chunks of crusty bread for a hearty lunch or dinner.
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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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Easy and hearty meal. Takes 5 minutes to complete.
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.