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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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Barley gives this savory soup a hearty chowder feel.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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The perfect, basic, never-fail pesto recipe loaded with basil, garlic and parmesan. Try toasting the pine nuts for some extra flavor.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.