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Get Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce Recipe from Food Network
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
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A recipe with a mix of olives, garlic, raisins, and capers that dresses up chard.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of...
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Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.
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The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
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Try a unique Southern appetizer with this recipe of shrimp brined in lemon, garlic, shallots, parsley, spices, and olive oil.