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cooking.nytimes.com
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own
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Penne pasta tossed in a creamy sauce spiked with Parmesan cheese and pancetta, the Italian version of bacon, makes a marvelously satisfying dish for weeknight suppers.
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French onion soup is simmered in the slow cooker, topped with croutons and provolone cheese, and broiled to bubbling perfection.
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Get Mocha Chocolate Icebox Cake Recipe from Food Network
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This vegetarian tomato and basil tart is a feast and can be served for breakfast, lunch, or dinner with just a salad or some bread.
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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Make spiralized zucchini noodles, then toss them with leftover roasted chicken breast, tomatoes, and spinach in a quick lemon-garlic sauce.
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Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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Seasoned fresh green bean wraps with provolone cheese are a quick, vegetarian meal to prepare for lunch boxes and weekday lunch.
www.chowhound.com
Learn to make a classic Cuban sandwich. With Italian bread, ham, roast pork, Swiss cheese, pickles, and mustard, Chowhound's seven-step, easy guide yields four...