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This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
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This plum torte recipe makes a lot of batter, but the cakes freeze beautifully. Peeling the Italian plums before baking makes them sweeter and juicier.
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Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.
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Cauliflower rice is formed into bread slices and topped with Cheddar cheese to make these gluten-free broiled cheesy sandwich bites.
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Italian bread is drenched in a butter and herb mixture, then loaded up with mozzarella cheese!
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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This salad begins with red potatoes, which is a very good sign, and ends being tossed in a really nice dressing spiked with lemon juice. A pleasant taste change from the same old, same old potato salad.
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Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout.