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A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Get Pesto Potato Salad Recipe from Food Network
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Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary; this dish also can handle a good amount of heat, so Michael Symon tends to go heavy with the red pepper flakes.
cooking.nytimes.com
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.
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Italian sausage browned with fennel seeds is the beginning of this tomato and chicken broth soup with ditalini pasta.
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Making homemade marinara doesn’t take long and is fairly easy. To me it beats opening a bottle of Ragu and dumbing down your masterpiece. Whether its for your...
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Get Ancho Chili Powder Recipe from Food Network
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.