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cooking.nytimes.com
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Parmesan-crusted chicken simmers in a buttery wine sauce for a moist, cheesy entree with a subtle nutty edge.
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Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice.
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Get Pan Seared Rib-Eye Steak with Chipotle Brown Butter Recipe from Food Network
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Get Creamy Mashed Potatoes Recipe from Food Network
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Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.
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Chef John's grilled Brie and pear sandwich is an fresh and delicious twist on traditional grilled cheese.
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Creamy eggs wrapped up in a prosciutto package.
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Get Garth's Pasta Salad Recipe from Food Network
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These Savory Cheese Cookies are rich with aged Gouda and whole milk, with a black pepper bite, and are traditionally served as a warm snack with cold gin but...
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Adding zucchini, Parmesan cheese, and garlic powder to eggs makes for a delicious meal at any time of day.