Search Results (3,201 found)
cooking.nytimes.com
This dish has Thai overtones It was inspired by a large bunch of Asian basil that a friend brought me from his garden You can find the herb in Asian produce markets and some farmers’ markets.
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Keep these around with some vodka for an instant cocktail hour.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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An elegant first course for when you want to impress.
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An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
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This easy pork chop dish has a crunchy and delicious coating made with Parmesan cheese, sage, and lemon peel.
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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A California style fried egg sandwich recipe
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Spinach and mozzarella cheese make this exciting meat loaf moist and delicious.
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Using Parmesan cheese gives a little more texture to breaded chicken.