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I made this up as I went along and now it's the most requested martini at the bar I work in.
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I started out cooking this as a three-cheese risotto, but quickly realised ricotta didn't work in it. I've also rolled this into balls, rolled them in polenta...
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.
cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
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This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
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Get Herby Greens and Goat Cheese Frittata Recipe from Food Network