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Savor summer in Italy with every delectable mouthful of homemade pasta flavored with freshly chopped basil leaves. Toss with butter or olive oil and a grating of Parmesan cheese.
Ingredients: basil, flour, egg, olive oil, water
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Winemaker Alix de Montille recommends this savory tart be served with a white Burgundy from her winery, such as the 2007 Deux Montille St. Romain Les Jarrons.
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This classic fresh basil and cherry tomato pizza is ready in half an hour.
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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A handful of basil, olive oil, and red wine vinegar are all it takes to make a delicious salad when you have a fresh and juicy tomato.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A refreshing creamy chilled peach soup with white wine, mint, and peach schnapps, with a hint of cinnamon and nutmeg. So delicious you'll have them scraping their bowls!
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Get Rhubarb Mimosa Recipe from Food Network
Ingredients: rhubarb, sugar, mint, prosecco
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Get Indian Street Corn Salad Recipe from Food Network
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Get Israeli Couscous Tabouli Recipe from Food Network