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Chef Travis Lett's recipe for ricotta gnocchi with cherry tomato pomodoro sauce. Ricotta makes for a lighter texture gnocchi and the cherry tomato pomodoro complements...
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Zucchini blossoms are sautéed, stuffed into corn tortillas, and topped with Cotija cheese and avocado.
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A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese.
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Get Stuffed Swordfish Recipe from Food Network
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Get Grilled Halloumi Skewers Recipe from Food Network
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.
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Dinner in one pot! Ground beef and rice are briefly sauteed with onion and bell pepper, then simmered with sweet corn and tomato sauce.
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A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.