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We're obsessed with this antipasto-inspired angel hair.
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It's so easy to whip up your own pizza sauce with plenty of garlic in a tomato base. Chef John's recipe contains a little secret handed down from his grandmother.
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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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Make this seasoned ground beef mixture the night before, then cook up delicious sausage patties for breakfast.
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If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
cooking.nytimes.com
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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Get Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil Recipe from Food Network
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Chef John's recipe for bacon and potato frittata includes Swiss chard and Parmesan cheese, and is the perfect at breakfast, brunch, lunch, or even dinner.
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Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage.
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A little sprinkle of Parmesan cheese and a touch of fresh basil take this garden fresh zucchini and tomato dish to a new level.
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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Pasta is pasta, but the spicy peanut sauce is a knock out. Natural peanut butter is dolled up with soy sauce, crushed red pepper, veggie broth and garlic. Add a bit of scallion, bell pepper and cilantro - and toss.