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Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
www.chowhound.com
My husband and I make this every year on our wedding anniversary. It's a wonderful, decadent dish that is perfect for a special occasion especially during those...
www.delish.com
Chicken Parm, we've been waiting all summer for you.
www.delish.com
If you love ordering this for takeout, now you can enjoy it at home with zero guilt.
cooking.nytimes.com
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all When cooked properly, it is a delight Cauliflower can stand up to rather bold seasoning, in fact
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Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven.
www.delish.com
You've never seen spaghetti and meatballs quite like this before.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shake up your dinner routine.
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Get Baked Meatballs Recipe from Food Network