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This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pasta is tossed with grilled chicken, spinach, fresh herbs, fragrant browned butter, and Mizithra cheese in this elegant weeknight dish.
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Get Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs Recipe from Food Network
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
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Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.
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These crackers are made of garbanzo bean flour, sorghum flour, and rice bran; full of flavor with Italian seasoning, honey, and Kosher salt.
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A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.
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Make a creamy and colorful meal with cream cheese and fresh spinach stirred into hot ziti and flavored with ground nutmeg. Toss gently with a simple blend of diced tomatoes and hot pepper flakes.
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Keep these around with some vodka for an instant cocktail hour.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.