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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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This recipe is by Oliver Schwaner-Albright and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, grits, smoked bacon, eggs, truffle
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A healthy roasted beet, shaved fennel, and avocado salad with ricotta salata cheese.
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Get Tuscan Pasta Salad With Grilled Vegetables Recipe from Food Network
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Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.
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Homemade spinach artichoke dip is livened up with pico de gallo in this quick and easy recipe for a hot appetizer you can serve with chips.
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
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Lasagna roll-ups that are fun to make, easy to pack for lunch, and delicious to boot.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.
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Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!