Search Results (26,113 found)
cooking.nytimes.com
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated But it is seriously good.
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Artichokes cooked with olive oil and lemon.
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Get Swiss Chard Recipe from Food Network
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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A tangy, spicy way to serve potatoes.
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An eye-catching potato salad for your next picnic.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.
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Pasta fredda, also known as "cold pasta", includes pasta tossed with tomatoes, olives, and fresh mozzarella for a light, Italian-inspired meal.
cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
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A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.