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This is one of my very best food memories of Spain—the fabada cooked by my cousin-in-law, Rafa, a talented artist who generously gave me the recipe for...
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A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.
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Fresh cucumbers, tomatoes, and red onions are tossed with spaghetti and an Italian-style dressing that's dressed up with freshly grated Parmesan and spices.
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Get Thanks Benedict on Stuffing Cakes with Sage Hollandaise Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
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Chopped green bell peppers and tomatoes are added to browned ground beef, the mixture is mounded on a split loaf of bread, topped with Cheddar cheese, and heated in the oven until the cheese melts.
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A hearty, flavorful skillet supper combines chicken breast strips flavored with Italian-inspired seasonings, quick-cooking brown rice, fresh tomatoes, and spinach. The dish is topped with Parmesan cheese before serving.
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Get Lemon-Garlic Skillet Chicken and Potatoes Recipe from Food Network