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cooking.nytimes.com
For at least one meal at your summer rental, serve sausages They come seasoned and self-contained, with no need for condiments or sauces After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side
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Slow-cooked rump roast simmers in pepperoncini juice creating delicious 2-ingredient Italian beef perfect for sandwiches.
Ingredients: rump roast, pepperoncini
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Get Basic Italian Bread Recipe from Food Network
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Anise cookie cooked in a loaf then sliced and toasted.
Ingredients: eggs, sugar, anise seed, flour
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Grenadine syrup and peach schnapps completed by orange juice and soda.
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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The zest of 10 lemons is steeped in 190-proof alcohol for 1 week then mixed with simple syrup to make this traditional Italian limoncello.
Ingredients: lemons, alcohol, water, sugar
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
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Get Saffron Rice Salad Recipe from Food Network
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Turkey meatloaf gets an Italian flair through the use of Italian-style bread crumbs and Italian seasoning.
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most