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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
www.allrecipes.com
Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.
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Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.
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Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
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Salmon fillets are baked under a light, crispy, flavorful coating of panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic.
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Get Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta Recipe from Food Network
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We cracked Olive Garden's most popular soup recipe.
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Cauliflower, broccoli, carrots, and red cabbage are roasted with herbs and topped with crushed garlic croutons for a colorful veggie side dish.
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Get Rainbow Chicken Roll Recipe from Food Network
www.chowhound.com
The classic rice pilaf recipe with rice, onion, garlic, butter, chicken broth, and parsley.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.