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cooking.nytimes.com
Stracciatella is like an Italian egg drop soup This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli I’d never seen a stracciatella with tomatoes until I came across this recipe.
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The fresh taste of tomato sauce shines through with the addition of fresh cucumber, bell peppers, tomatoes, and basil to this cold soup for hot weather!
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Get Fusilli with Fresh Pomodoro Recipe from Food Network
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Get Bruschetta Recipe from Food Network
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Chicken breast marinated in balsamic vinegar and dried basil and then grilled on a cast iron grill pan really makes the house smell great.
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A great way to serve caprese salad as an appetizer!
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A shrimp lover's delight! Piles of shrimp in a white wine and basil sauce.
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This an awesome roll that has that great taste of pesto. Serve it with soy sauce, wasabi and pickled ginger.
Ingredients: white rice, water, eggs, nori, basil pesto
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Get Spicy Lemongrass Tofu Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken Parmesan meatloaf recipe bakes ground chicken into savory muffins with a molten mozzarella center and crunchy top, served with tomato sauce.