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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
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Get Fabulous Fish Stew Recipe from Food Network
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Get DeFalco's Authentic Italian Tomato Sauce Recipe from Food Network
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Creamy risotto, sweet corn, and meaty shrimp will make for one dreamy date night.
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Fresh, grassy figs, sweet honey, and creamy ricotta are a delightful combination of flavors in this free-form tart.
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Get Baked Shrimp Scampi Recipe from Food Network
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Get Pear, Apple and Cranberry Crisp Recipe from Food Network
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Tangy, fluffy muffins for breakfast or teatime.
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Get Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe from Food Network
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Get Dishwasher Salmon with a Piquant Dill Sauce Recipe from Food Network
cooking.nytimes.com
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.