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cooking.nytimes.com
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self
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Get Paella. American-style Recipe from Food Network
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Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
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Flavored with cumin, cayenne, and allspice for a hint of Middle Eastern spice.
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Chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
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This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
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Get Lemon Bundt Cake with Chocolate Glaze and Candied Lemon Recipe from Food Network
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Peaches, fresh basil, and Cheddar cheese are baked into muffins creating a sweet and savory treat.