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Ground beef, diced tomatoes, farfalle pasta, and sliced Zucchini, all simmered together and topped with Parmesan cheese.
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This recipe is by R. W. Apple Jr. and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.
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Kielbasa, onion, tomatoes, and pasta combine in this hearty soup that will keep you warm on those cold winter nights.
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Guacamole is even better with the addition of sweet Dungeness crab.
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.
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Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
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The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
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Get Braised Short Ribs Recipe from Food Network
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Pasta tossed in a simple sausage, tomato, and spinach sauce is a perfect weeknight meal.