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cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Parmesan cheese and fresh basil season these delicious fried zucchini fritters.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
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Farro is tossed with onion, tomatoes, garlic, basil, and capers in this authentic Italian grain salad that's perfect for a packed lunch.
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...
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This unassuming dip, loaded with shrimp and Italian-style seasonings, is simple to make and hard to resist. It is best served with rippled potato chips. Enjoy!!
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Get cozy with a bowl of this 20-minute soup.
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Tri-color pasta, American cheese and broccoli tossed with Italian-style dressing.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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Cubed beef, barley, onion and tomato sauce are cooked in a slow cooker with water and beef bouillon in this easy soup.