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The Italian classic gets a southwestern twist.
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White wine marinated grilled swordfish, topped with a drizzle of rosemary and lemon infused olive oil.
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You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.