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Get Ziti Stufati Recipe from Food Network
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
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You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
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Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad.
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Get Jimmy's Favorite Garlic Bread Recipe from Food Network
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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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These cauliflower fritters are easy to prepare and a different way to eat cauliflower. They are a great appetizer to serve your family and friends.
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Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network
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This recipe will deliver tasty mushrooms stuffed with cheese, onion, and artichoke hearts.