Search Results (2,534 found)
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Prepared pesto sauce and roasted vegetables add a lot of flavor to an Italian-inspired pasta salad.
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring straight from the freezer.
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Get Chicken Long Rice Recipe from Food Network
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Get Ramen Pizza Recipe from Food Network
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A no-bake treat made from the melting of chocolate chips and stirring in raisins, peanuts and chow mein noodles for a zippy crunch.
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With just egg noodles, an onion, and a few eggs, you can have this savory side dish ready in no time.
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This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
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Easy, delicious and cheap kebabs that are quick and fun to prepare. Ideal for kids--big and small. Serve as part of a BBQ or on a bed of couscous and golden raisins.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy spaghetti with roasted vegetables, pine nuts, and olives recipe.
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Steamed zucchini tossed with pesto sauce and topped with Parmesan cheese is a fast, easy side dish the entire family will love.