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Even purer than vanilla ice cream, Chef John's simple 6-ingredient gelato is a revelation in milk and cream. Try it drizzled with extra-virgin olive oil and sprinkled with sea salt.
Ingredients: milk, sugar, egg yolks, heavy cream, salt
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Toss radiatore pasta, ham, olives, Cotija cheese, and Greek dressing together for a Mediterranean-inspired pasta salad.
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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A quick and easy recipe for fish sautéed in olive oil, with Italian herbs and fresh tomatoes.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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Long-grain rice and toasted vermicelli are simmered in chicken broth in this simple but satisfying Armenian rice pilaf from a family recipe.
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network
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Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.
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Squash blossoms make a tasty treat! These zucchini blossoms are fried and can be stuffed with cheese for a delicious snack.
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Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.