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The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This batter-fried onion and a spicy dipping sauce will get your party going any day!
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A rich baked ziti recipe with Italian sausage meatballs.
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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
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A light and tangy frozen pumpkin yogurt dessert is sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves.