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Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
www.allrecipes.com
The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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Say goodbye to boring salads with this combination of napa cabbage, ramen noodles, and a flavorful dressing that's not only delicious, but super easy to make!
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This knife-and-fork dessert is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Get Haricots Verts with Rosemary Recipe from Food Network
Ingredients: lemon, rosemary, olive oil
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.