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This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta.
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This delicious calzone stuffed with Italian sausage might look fancy but is easier to make than you think - think of it as an upgrade of a classic ‘hot pocket...
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A lovely and colorful pasta dish combines chicken with garlic, mushrooms, red peppers, artichoke hearts, spinach, and basil pesto. It's easy and quick, but looks and tastes elegant and special.
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Get Grilled Ratatouille Recipe from Food Network
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This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot(R) for a simple midweek dinner.
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Get Vegan Tofu and Spinach Scramble Recipe from Food Network
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Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free unseasoned mashed potatoes.
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Get Shrimp Scampi Pasta Salad Recipe from Food Network
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Get Lamb Chops with Fennel and Tomatoes Recipe from Food Network
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Get Spicy Mango Salad Recipe from Food Network