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cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Cobbler with Parmesan-Basil Biscuits Recipe from Food Network
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The nutty, slightly spicy taste of arugula is combined with fresh cilantro, shavings of Parmesan cheese, and an easy lemon and balsamic vinegar dressing for a quick and robust salad.
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Slow cooker garlic Parmesan wing dip tastes just like Parmesan wings, but in dip-form and is a great, less-spicy alternative to buffalo chicken dip.
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The browned onions lend a slight sweetness to this dish. If you prefer not to have that caramelized flavor, just soften the onions for five minutes without browning them, or try the variation below using leeks.
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Crispy baked potato stacks with Parmesan and garlic! So easy to make in a muffin tin.
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Get No-Fry Sheet-Pan Eggplant Parmesan Recipe from Food Network
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Get Roasted Cauliflower with Parmesan and Pancetta Recipe from Food Network
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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Heres a great weeknight pasta that highlights one of our favorite mushrooms and takes only minutes to prepare. The combination of earthy shiitakes and sharp cheese is perfect with lots of black pepper.