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A crispy, buttery puff pastry crust delivers tangy Dijon and sweet caramelized tomatoes sprinkled with cheese and herbes de Provence in this French tomato tart.
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Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal You can form the meatballs up to a day ahead and keep them in the fridge until you’re ready to fry But they are best fried just before baking
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Get Pasta Bolognese Recipe from Food Network
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Get Veal Dumplings with Escarole in Broth Recipe from Food Network
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Get Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe from Food Network
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Get Ultimate Caesar Salad Recipe from Food Network
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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Get Stuffed Eggplant with Veal and Spinach Recipe from Food Network
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This quick, easy, and flavorful fresh pasta dish showcases summer's garden bounty using those wonderful home-grown tomatoes and fresh basil.
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No more soggy bread salad! Chef John's recipe for simple panzanella with give you delightfully crisp results every time.
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These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.