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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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You may forget the salad and just eat these fabulous croutons. Olive oil and garlic powder are sprinkled on before toasting, but the real secret is the dried basil.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Artichoke hearts, walnuts, and Parmesan cheese are combined to make a pesto sauce to dress up farfalle pasta. Serve hot or cold.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.