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Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
www.delish.com
This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
www.delish.com
A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
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Cook a whole chicken in a rich basil and sun-dried tomato pesto sauce. Serve over pasta for a delectable family dinner.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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This wonderful shrimp scampi recipe is served with penne pasta, tomatoes, and roasted asparagus. Everything is cooked simultaneously, so its on the table in very little time.
www.simplyrecipes.com
Baked fennel with olive oil, mozzarella and parmesan cheeses, bread crumbs and fresh thyme.
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce. Buy a whole nutmeg and grate only as much as you need. The unmistakable flavor is well worth it.
cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium