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Who knew a splash of heavy cream turned pesto into ~*magic*~?
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The fish and noodles here have just enough broth to swim in, but not so much that you'd call this a soup. The recipe is inspired by Japanese soba-noodle dishes, so if buckwheat soba noodles are available in your area, use them instead.
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This creamy mushroom soup is not only comforting on a cold day, but also ready in no time thanks to the Instant Pot(R).
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Cruciferous broccoli stands up well to the intensely flavored cheese sauce in this pasta dish.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Artichokes with Sausage and Tomato Recipe from Food Network
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Get Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce Recipe from Food Network
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Get Sunny's Root Beer BBQ Wings Recipe from Food Network
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.