Search Results (763 found)
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Simplicity and freshness pasta with an uncooked sauce of juicy tomatoes, creamy mozzarella, pungent basil, and salty olives is what makes Italian food so great.
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Rustic salsa verde is an ideal accompaniment to grilled shrimp. We've taken it a step further and added them, with zucchini, to pasta.
cooking.nytimes.com
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
www.allrecipes.com
My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.
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We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. It worked out so well, it HAD to be made known to the rest of the world!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A delicious homemade beef lasagna made with the convenience of a slow cooker.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese.
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These meatballs are a must for your Halloween party! Not only are they fun, the spooky eye-meatballs are super-moist and flavorful.
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Vary the sauce with any tender herbs you have on hand.