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cooking.nytimes.com
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: “Bolognese.” Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
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With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.
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The cheesy, juicy goodness of a Philly cheese steak is piled atop crunchy curly fries and cool, crispy salad greens in this richly satisfying salad.
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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
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These oven-toasted bread cubes are best when tossed into soups that need a little thickening.
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Get Grappa infused Chocolate Chocolate Chunk Cookies Recipe from Food Network
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Get Fritto Misto Recipe from Food Network
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Get Red and Green Bean Salad Recipe from Food Network
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Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired.
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A baked Parmesan chicken that is super easy to prepare.
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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This homemade chicken and rice soup is given a bright lift with the addition of lime juice just before serving.