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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mussels with Israeli Couscous Recipe from Food Network
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.
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Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Potatoes, pesto, and feta cheese top this unique and delicious pizza.
cooking.nytimes.com
Muddled tomatoes and herbs are mixed with gin then topped with a bracing fizz of tonic water It's the cocktail as salad, or vice versa.
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Cartoccio means "paper" in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packets preserve every drop of the delicious seafood juices for sopping up with crusty bread.
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This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network