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Get Mortadella and Fig Focaccianini Recipe from Food Network
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This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
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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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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
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Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
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A fresh, crunchy salad dressed in an herby caper vinaigrette.
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Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
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Potatoes, carrots, onions and bell peppers are dressed in a spicy Italian dressing mixture and baked. Use red, or any color bell pepper, if desired.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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Farfalle pasta becomes spectacular when adorned with a pesto-rich Italian dressing and studded with cherry tomatoes, artichoke hearts and two kinds of olives.
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.