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cooking.nytimes.com
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
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Sauteed shrimp flavored with cilantro, garlic, lime juice, and salsa is a delicious way to enjoy shrimp. Serve with tortillas or rice.
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This simplified version of the traditional Italian porchetta roast has the flavors of the original, but it's much easier.
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Get Cheddar Bacon Wedge Salad Recipe from Food Network
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This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A simple tomato sauce with garlic, red wine and fresh bail. You'll never want to buy store bought sauces again! Serve over your favorite pasta.
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A delightfully simple walnut pie with a cake-like consistency.
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Raspberry yogurt gives this bread machine bread recipe added flavor and moisture that everyone in the family will love.
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A traditional biscotti recipe. Great for dunking in coffee or tea.
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A rich and smooth coconut custard pie. Top with whipped cream and toasted coconut, if desired.