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cooking.nytimes.com
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!
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A bomb to impress all of your friends with.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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Get Toasted Ravioli Recipe from Food Network
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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Dipped in a lemon-pepper blend before being coated in Parmesan cheese and bread crumbs, these baked chicken breasts are a quick and easy, family-friendly dinner.
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Crispy, cheesy shortbread bites add savory flavor and a textural contrast to this creamy spring soup made with asparagus and peas.
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Get Bibb Salad with Parmesan Butter Crostini Recipe from Food Network
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Parmesan-crusted shrimp are paired with a garlic and white wine sauce and angel hair pasta for a next-level shrimp scampi dish that's easy and delicious.
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This creamy Parmesan wing sauce is loaded with garlic and loaded with flavor and is quick and easy to prepare.
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Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven.