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cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Shape a cheese ball into a tree and coat it with fresh basil and parsley for a festive Christmas tree appetizer for your holiday party.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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A boozy take on the Italian soda with mint and limoncello.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
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Get Cavatelli With Tomato Sauce and Ricotta Recipe from Food Network
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.