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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender chunks of chicken breast simmer in an Italian-style tomato sauce with lots of mushrooms. The dish is served on hot egg noodles and sprinkled with Parmesan cheese.
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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This very quick pasta dish uses fresh tomatoes and basil tossed with Italian salad dressing and Parmesan cheese. It's a great meal to prepare in the summer after a long day in the garden!
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
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Impress your guests with two meatballs in one: a beef meatball cooked around a pork meatball simmered in a homemade tomato-based sauce. Serve over your favorite pasta.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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A Spanish crostini recipe with anchovies and relish
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Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!