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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.
cooking.nytimes.com
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
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Your go-to Italian favorite is now a fun finger food.
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As the summer months approach so does the need to find recipes that are lighter and healthier. For many people this means quick, easy appetizers with some modifications...
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This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
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Chicken breasts are stuffed with a savory zucchini and Swiss cheese stuffing and baked until golden brown in this family-friendly recipe.
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What to bring to your next cookout: This summer veg couscous salad that gets its salty kick from feta.
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Broccoli pesto is the easiest way to upgrade seared chicken thighs.
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Get Italian Egg and Pasta Scramble Recipe from Food Network