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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Pour cold-brewed coffee over ice cream for a classic Italian treat – affogato!
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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This mixture of Israeli couscous, tomatoes, olives, bell pepper, and feta cheese in a lemon juice dressing delivers a taste of Greece to your table.
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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Dark sweet cherries are simmered with orange zest and flambeed with brandy for a great festive dessert. Serve over vanilla bean ice cream.
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Chickpeas are roasted with vegetables and a hearty serving of Hungarian paprika for a spicy and quick side dish.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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This straightforward recipe shows you how to turn a gallon of whole milk into creamy, delicious mozzarella cheese kneaded from scratch.