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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Giada de Laurentiis, host of Food Network's Everyday Italian, uses Marsala wine in her sauce for this roasted prime rib recipe.
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Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Incredibly light and delicious, these gnocchi feature butternut squash and mascarpone cheese with a hint of sage.
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Mushrooms and spinach are pan-fried with egg substitute and two cheeses for a light and tasty omelet.
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Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob.
Ingredients: cloves, basil, black pepper, butter
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A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food.
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Get Black-Eyed Pea Salad Recipe from Food Network
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network