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cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rachael's Negroni Recipe from Food Network
Ingredients: gin, orange, vermouth
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Get Fried Ravioli Recipe from Food Network
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Ground pork, sweet Italian sausage, and ground beef are lightened with broth-moistened Italian bread and seasoned with garlic, Italian parsley, and Romano cheese. They're delicious plain or added to a pot of tomato sauce.
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Mix up weeknight dinner with this delicious alternative your family will love.
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Ground beef and cilantro make a delicious filling for these flaky empanadas.
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Get Chicken With Mango Barbeque Sauce Recipe from Food Network
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Recipe for Crabmeat Shooters Quintana, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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Chipotle mayonnaise and a sunny side up egg make this grilled cheeseburger deliciously messy. The lettuce and tomato help to catch the flavor.
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Bread slices are toasted and rubbed with garlic, fresh tomato, and good quality olive oil for a traditional Spanish appetizer.
Ingredients: loaf bread, cloves, tomato, olive oil
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Get Best Ever Breakfast Sandwich Recipe from Food Network
Ingredients: wheat toast, butter, tomato, spinach, egg