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Scott Conant liked the bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts, and grated salty pecorino cheese. The pesto would also work well on a wider noodle, he added, like the ribbon-shaped trenette.
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Pita pockets are the perfect vessel for a breakfast sandwich. These are filled with eggs, spinach, and tomatoes.
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Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer with the kneading hook.
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Get Brussels Sprouts with Balsamic and Cranberries Recipe from Food Network
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Jazzed-up baked potatoes on the grill with a savory flavor. Super-simple, super-tasty too. Nothing says summer like fresh herbs.
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This is a great recipe for leftover mashed potatoes and so easy. Just add egg, onion and seasoning and cook thick patties in a frying pan until brown and crusty on both sides. Good with chunky applesauce on the side.
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Get Roasted Shrimp in Cazuela Recipe from Food Network
Ingredients: olive oil, chiles, thyme, cloves, baguette
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Get Kale Pesto with Walnut and Parmesan Recipe from Food Network
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Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
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Get Zucchini Carpaccio Recipe from Food Network
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Grilled cauliflower is a quick and easy side dish to accompany your favorite grilled meat at summer barbeques.
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So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.