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cooking.nytimes.com
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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Pour cold-brewed coffee over ice cream for a classic Italian treat – affogato!
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Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're more intensely flavorful than the traditional ricotta kind.
cooking.nytimes.com
This comforting gratin is ready in less than 30 minutes Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video Or, just use the Parmesan breadcrumb topping on another favorite vegetable
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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Get Arugula with Parmesan Recipe from Food Network