Search Results (13,174 found)
www.allrecipes.com
Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini.
Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini.
Ingredients:
chicken stock, butter, onion, arborio rice, vegetable, tomatoes, thyme, parmesan cheese, basil leaves
www.foodnetwork.com
Get Ricotta Gnocchi Recipe from Food Network
Get Ricotta Gnocchi Recipe from Food Network
Ingredients:
ricotta cheese, parmesan, olive oil, eggs, flour, onions, cloves, san marzano, basil leaves
www.foodnetwork.com
Get Penne alla Norma Recipe from Food Network
Get Penne alla Norma Recipe from Food Network
Ingredients:
olive oil, onion, cloves, red pepper flakes, plum tomatoes, basil leaves, eggplants, penne
www.foodnetwork.com
Get Potato Gnocchi with Heirloom Baby Tomato Sauce Recipe from Food Network
Get Potato Gnocchi with Heirloom Baby Tomato Sauce Recipe from Food Network
Ingredients:
potatoes, egg yolks, flour, butter, olive oil, garlic, cherry tomatoes, basil leaves, oregano
www.foodnetwork.com
Get Strawberry and Mozzarella Salad Recipe from Food Network
Get Strawberry and Mozzarella Salad Recipe from Food Network
Ingredients:
olive oil, balsamic vinegar, salt, pepper, romaine lettuce, strawberries, mozzarella cheese, basil leaves
www.chowhound.com
This tomato soup recipe is a comfort food that’s almost as easy to make as the condensed variety but is much, much tastier.
This tomato soup recipe is a comfort food that’s almost as easy to make as the condensed variety but is much, much tastier.
Ingredients:
olive oil, butter, yellow onion, garlic, tomatoes, chicken broth, heavy cream, basil leaves
www.allrecipes.com
The Tom Collins is a classic gin cocktail that's a bit tart thanks to lemon juice, a bit sweet thanks to simple syrup, and a bit fizzy thanks to club soda.
The Tom Collins is a classic gin cocktail that's a bit tart thanks to lemon juice, a bit sweet thanks to simple syrup, and a bit fizzy thanks to club soda.
www.allrecipes.com
These German "Zimt Sterne" are made with ground almonds instead of flour for a delicious gluten-free Christmas cookie. They're brushed with a shiny lemon glaze for a pretty finish.
These German "Zimt Sterne" are made with ground almonds instead of flour for a delicious gluten-free Christmas cookie. They're brushed with a shiny lemon glaze for a pretty finish.
www.delish.com
This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
Ingredients:
amaretti cookies, graham crackers, salt, butter, gelatin, heavy cream, cream cheese, ricotta cheese, sugar, mascarpone cheese, lemon juice, honey, rosemary, apricots
cooking.nytimes.com
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce
Ingredients:
milk, sugar, vanilla bean, egg yolks, heavy cream, bananas, lemon juice, rum, heath bars, chocolate, butter, water, corn syrup
www.allrecipes.com
Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.
Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1/2 hour, plus 1/2 hourâs refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 1/2 hour, plus 1/2 hourâs refrigeration. Tell us what you think of it at The New York Times - Dining - Food.