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Get Snapper with Fennel and Tomatoes Recipe from Food Network
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted butternut squash and sweet potato bisque is perfectly spiced and topped with a crumbled slice of applewood bacon.
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This chicken stuffed with light cream cheese, prosciutto, and basil is easy to make and delicious.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
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Get Shrimp Fra Diavolo Recipe from Food Network
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious And hungry
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
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Get Chicken-Corn Chili Recipe from Food Network
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Get Skillet Chicken and Ravioli Recipe from Food Network