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cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
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Enjoy this Grilled Rack of Lamb with Fresh Lemon and Herbs recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients: lamb, lemon juice, olive oil
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A Bloody Mary with a side of beef bouillon.
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Canned beets and carrots are pureed to make this delicious vegan tomato sauce alternative. Serve on pizza or as a base for chili.
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Get Tomato Patties: Domatokeftedes Recipe from Food Network
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Get Spaghetti with Chianti and Fava Beans Recipe from Food Network
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Two pie crusts are stuffed with sausage, prosciutto, Parmesan, mozzarella, and ricotta cheese to make this savory and rich pizza rustica.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.