Search Results (1,185 found)
cooking.nytimes.com
I use pesto and pistou in many other dishes besides pasta Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties It’s also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A
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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
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This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
cooking.nytimes.com
Beautiful, glossy zucchini from the farm stand are to be treasured Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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Get Coconut Panna Cotta with Tropical Fruit Recipe from Food Network
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My family begs for these treats every year! The holidays just wouldn't be the same without them.
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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
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Get Spinach Pie Recipe from Food Network
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After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.