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This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
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This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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Chicken Parm, we've been waiting all summer for you.
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Get Bibb Salad with Parmesan Butter Crostini Recipe from Food Network
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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Get Pasta Sauce Recipe from Food Network
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Get Banh Mi-Style Hot Dogs Recipe from Food Network
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This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Summer Zucchini and Tomato Panzanella Salad Recipe from Food Network
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Get Baked Meatballs Recipe from Food Network
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.
cooking.nytimes.com
This is a pungent tomato sauce that I learned to make in Provence It goes well with any type of robust fish.