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cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Chef John's recipe for potato pancakes topped with seared scallops and roasted red peppers is great as an appetizer or main dish!
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This recipe has evolved over the years and one that originally I made just for myself on cold winter nights. Then my friends discovered it and love it so I thought...
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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Get Fish Matecumbe Recipe from Food Network
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This simple recipe for Cajun-spiced baked chicken produces drumsticks that are crispy on the outside and juicy on the inside.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.