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cooking.nytimes.com
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying
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Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
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A great way to serve caprese salad as an appetizer!
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Just lentils, chicken broth, onion, tomato paste, garlic and cumin in this quick soup.
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Hamburgers made hot with jalapeno peppers - you'll cry tears of joy!
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An easy recipe of shaved truffles served with a simple eggy pasta.
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Get Stuffed Bell Peppers Recipe from Food Network
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Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.