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This is a quick and easy sauce for pizza made with tomato sauce, basil, Italian seasoning, onion, and sugar.
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I started out cooking this as a three-cheese risotto, but quickly realised ricotta didn't work in it. I've also rolled this into balls, rolled them in polenta...
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Creamy, flavorful seafood risotto with clams and cooked salmon. Clam juice really lets the seafood flavor shine through! It's a great way to use up leftover salmon.
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
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Pasta noodles tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! A very quick and easy recipe.
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A traditional Italian sub is spread with savory garlic mayonnaise, piled high with sliced Margherita® Pepperoni, Genoa Salami and Capicola, then finished with fresh basil, chopped radicchio and pepperoncini.
cooking.nytimes.com
If you're looking to wow your crowd this Thanksgiving, consider these festive eggplant rolls Courtesy of reader Christine Vartanian Datian of Las Vegas, these decadent rolls of Japanese eggplant strips, ricotta and walnuts are colorful and tasty, with an added crunch Ms