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There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
cooking.nytimes.com
This late-night Roman staple is astonishingly full-flavored Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
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Rotini baked with ground beef, pepperoni and spaghetti sauce.
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
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Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall.
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.