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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
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Garlic and herb marinated chicken breasts are stuffed with basil, tomato, and provolone; wrapped with bacon, and baked in the oven.
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Basil, garlic, sour cream, and cream cheese are delicious additions to skin-on mashed potatoes.
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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Make your own Mexican-style freezer pops with fresh mango, basil, and cayenne pepper.
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Cucumber slices are topped with an avocado-basil spread in these delightful cucumber bites perfect for appetizers or snacks.
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
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Sweet grape tomatoes are simmered with garlic and then combined with three types of cheese - pepperjack, mozzarella, and Parmesan - to create this Mediterranean-style pasta dish.
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Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!
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This versatile summer Alfredo showcases fresh basil, the whole lemon, and three beloved Italian cheeses: Parmesan, Romano, and ricotta.
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This refreshing lemon-basil quinoa salad is sure to be a crowd-pleaser at your next gathering.