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cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
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Ground beef and ground pork meatballs are pan-fried in olive oil and served over a rich tomato sauce in this traditional Sicilian recipe. You can substitute zucchini for the meatballs for a vegetarian version.
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Rich and meaty spaghetti sauce is surprisingly easy to make, and ready in just over an hour. Serve over any variety of hot cooked pasta.
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In the summer use fresh corn corn off the cob and tomatoes from your garden in this simple and delicious tomato corn salad.
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Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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Get Fish Matecumbe Recipe from Food Network
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This simple recipe for Cajun-spiced baked chicken produces drumsticks that are crispy on the outside and juicy on the inside.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.
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Smoked sausage and flatbread are quickly grilled and combined with a juicy watermelon-tomato salsa in this easy sandwich recipe that'll have you grilling all summer long.
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A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.