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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
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Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice.
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
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Get Nacho Salad Recipe from Food Network
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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Get Green Smoothie Recipe from Food Network
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This Russian-inspired soup is made with potatoes, spinach, parsley, and chopped hard-cooked eggs. Serve with a dollop of sour cream.