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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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Salty soy and sweet pineapple balance the richness of slow-braised pork shoulder, for the perfect tiki party snack.
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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.