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Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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This is a flavorful, hearty, but very low calorie recipe for Ratatouille. It's loaded with succulent Mediterranean vegetables and ready in an hour.
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It is so easy to keep all of the ingredients on hand to make these tacos at a moment's notice.
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Get Mini Meatball Sandies Recipe from Food Network
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Farfalle pasta becomes spectacular when adorned with a pesto-rich Italian dressing and studded with cherry tomatoes, artichoke hearts and two kinds of olives.
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Get Rainy Day Chicken and Rice Soup Recipe from Food Network
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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Your busy weeknight meal is on the table in just over half an hour with this cheesy chili mac--it's loaded with flavor and will be a new family favorite.
cooking.nytimes.com
If you’ve ever had a hankering for pizza for breakfast, this recipe is exactly what you need With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn’t need tomato sauce to give it pizazz The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.
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Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. A few minutes in hot oil and you have your croquettes.
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Fried eggplant slices, topped with sliced tomatoes and mozzarella, are baked until bubbling and drizzled with a garlic, basil, and anchovy-infused olive oil. This dish can be served warm or cold.
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This quick and easy pasta dish with spaghetti, shrimp, and fresh lemon juice comes together in about 20 minutes. Make sure you use fresh ingredients for the best flavor.