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Thin slices of fennel, a shot of dry marsala, and a touch of tomato paste combine to make a quick, intense pan sauce for sautéed pork chops. If you prefer, substitute red wine for the marsala.
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Polenta with beef ragù is a hearty meal that will satiate anyone’s appetite as well as offer a pleasant alternative to eating pasta. Polenta is as old as the...
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This recipe for minestrone soup and grilled cheese sandwiches from Gabrielle Hamilton of Prune restaurant is great winter comfort food.
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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This spicy take on a Hawaiian pizza keeps the pineapple, of course, but adds jalapeño and swaps the ham for bacon. Cooking it on a Baking Steel ensures a perfect...
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Flavorful and filling pork chops simmered with green beans, potatoes in a tomato sauce.
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Creamy cucumber sauce tops off these grilled burgers inside a pita pocket shell.
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So easy to make, these bite sized wraps filled with turkey, cream cheese and veggies are a great way to fill up an appetizer tray - and your hungry guests' bellies.
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Chopped tomatoes and cucumbers are tossed with a sour cream, yogurt, garlic and cumin dressing. A sprinkling of paprika and it 's ready to serve.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get California BLTs Recipe from Food Network
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No need to boil noodles with this ultra-easy lasagna that uses prepared polenta, a kind of slowly cooked cornmeal, instead of the usual wheat lasagna noodles. Look for it in tubes on grocery store shelves.