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cooking.nytimes.com
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad The original recipe calls for minced anchovies and the sauce served on thin spaghetti Either version is delicious.
cooking.nytimes.com
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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Get Greek Yogurt with a Fig, Date, and Honey Swirl Recipe from Food Network
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Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan-Seared Chicken with Cilantro Pesto Recipe from Food Network
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This light pasta dish substitutes ribbons of squash for some of the pasta, and is flavored simply with ricotta salata cheese and fresh herbs.
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Get Zucchini "Fettuccine" With Tomato Sauce Recipe from Food Network
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Spaghetti squash sauteed with asparagus and basil is a tasty alternative to noodles, especially if you are on a gluten-free or paleo-friendly diet.
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Get Asparagus Noodles with Pesto Recipe from Food Network