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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti sauce and three kinds of Italian cheeses make a surprisingly quick and budget-friendly baked ziti that's perfect for a weeknight meal.
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Get Saffron Rice Pilaf Recipe from Food Network
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Squash and coconut cream combine to make a playful custard cake.
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
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This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.
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For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty Parmigiano-Reggiano, tender squash, spicy chiles, and lightly bitter arugula.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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Very simple, and very good: semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Ingredients: delicata, olive oil, cloves, parsley
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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.
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Chicken and cheese are mixed with rigatoni pasta and broccoli rabe.