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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network
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This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork is roasted with garlic and herbs, then topped with savory cooked spinach and manchego or provolone cheese and piled into crusty sandwich rolls in this South Philly favorite.
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.