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Tiny meatball subs with red sauce and mozzarella cheese are perfect for entertaining.
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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Just two things this dinner party scene-stealer needs: a patient cook and a table of hungry guests.
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Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
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Get Almost-Famous Green Bean Fries Recipe from Food Network
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Tasty Caprese mini sandwiches made with Parmesan toasted flatbread, sliced tomatoes, fresh Mozzarella cheese, and basil.
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This recipe is by Melissa Clark and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Get Al Pastor Marinated Pork Recipe from Food Network
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Get Primavera With Prosciutto, Asparagus and Carrots Recipe from Food Network
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All the fixings for cheeseburgers (ground beef, cheese, ketchup, mustard, and relish) are cooked between tortillas in this cheeseburger quesadilla recipe.