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Crispy Cheddar cheese crackers are made easy with just a few simple ingredients. Add red pepper flakes and sesame seeds for a spicy and nutty dimension.
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Get Arugula with Parmesan Recipe from Food Network
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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Red wine risotto with prosciutto and chanterelle mushrooms is a rich twist on the classic Italian-inspired meal. Serve to someone special!
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Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.
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A healthy creamy mashed cauliflower recipe.
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Quince paste (dulce de membrillo) and cheese are a great pairing in this easy appetizer combining queso fresco with the sweet quince paste.
Ingredients: quince, queso fresco
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Get Grilled Halloumi Cheese Recipe from Food Network
Ingredients: halloumi cheese, paprika, thyme
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. Absolute crowd pleaser.
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email