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cooking.nytimes.com
There’s a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.
www.chowhound.com
This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
www.delish.com
My husband, Stevie D., makes awesome meatballs.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
www.allrecipes.com
Black lentils are cooked slow and low with herbs and vegetables for a tasty and filling side dish.
www.foodnetwork.com
Get Ally's Eggplant Parmesan Recipe from Food Network
www.allrecipes.com
My family and friends love this tantalizing juicy burger with just enough sweet taste to leave your mouth craving for more!
www.allrecipes.com
A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.
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This slow-cooked tomato sauce gets its rich flavor from sweet and spicy Italian sausage, ground beef, red wine, and herbs. Serve over your favorite pasta.
www.simplyrecipes.com
Tasty Caprese mini sandwiches made with Parmesan toasted flatbread, sliced tomatoes, fresh Mozzarella cheese, and basil.
www.delish.com
Homemade croutons are a great way to put leftover bread to good use.