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cooking.nytimes.com
Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule The Arabs brought eggplants and sugar, along with citrus and spices Other versions of caponata contain raisins and pine nuts; this one has capers and green olives
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Get Spaghetti or Not Recipe from Food Network
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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Warning: You will be addicted to this lemon sauce.
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Get Barley Risotto With Ham and Mushrooms Recipe from Food Network
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Get Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti Recipe from Food Network
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In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until...
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Chicken Cacciatore gets even better when simmered in a Tuscan flavor infused broth. It adds fantastic flavor to an all-time favorite, and this dish pairs perfectly with your favorite pasta.
cooking.nytimes.com
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto This hearty dish has a rich, earthy flavor Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.