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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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This recipe with creamy Greek yogurt mixed with spicy chiles, chopped cilantro, and lime juice makes a healthy, tasty dip.
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Chicken drumsticks marinated with lime juice, garlic, and spices are roasted until dark and tender in this recipe that's sure to please.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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Plenty of garlic, fresh parsley, oregano, and thyme flavor grilled chickens cooked with cans of beer.
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Get Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Marinara Sauce Recipe from Food Network
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Get Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots Recipe from Food Network