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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a dish to impress! I used handcrafted Italian pasta by Torino that derives its unique colors from natural ingredients. The shape of the pasta just begs...
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Get Curly Endive and Apple Smoked Bacon Salad Recipe from Food Network
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Get Antipasti Penne Recipe from Food Network
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Give into you carby pasta cravings and don't feel guilty about it. Greek yogurt is an alfredo game-changer
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Dip those wings in egg and flour, then pour a basic soy sauce, sugar and vinegar sauce over them and bake to completion. Good to take to a potluck dinner.
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Baked mahi mahi is topped with a butter-and-garlic sauce spiked with lemon juice and hot sauce in this southern-style recipe.
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When the cupboard is bare and you need a quick meal.
Ingredients: spinach, garlic, porcini, heavy cream
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.