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cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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These ooey, gooey mozzarella sticks are sure to impress. The best part: because they are air fried, they're better for you than the fried version!
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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
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Tender chayote squash with a hint of spice from ginger, red pepper flakes, and garlic, make a delightful and different vegetable side dish for your meals.
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Homemade chicken broth is easy to prepare and will enhance any soup recipe. Use immediately or freeze for later.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simple deviled eggs with curry flavoring and sweet pickle relish get a cheerful yellow color from the curry.
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Lobster tails turn out delicious when cooked sous vide. With only a few ingredients this dish is perfect for a special occasion or Valentine's day.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.