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All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.
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Weve added sautéed mushrooms to the classic and very simple spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great,
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An easy stuffed red bell peppers recipe with ground chicken and feta.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
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Get Brown Butter Scallop Rolls Recipe from Food Network
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Get Veal Baci Recipe from Food Network
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.
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Get Seasoned Crackers Recipe from Food Network
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Try this vegan version of these traditional Italian Christmas cookies, with a hint of anise, and made with brown sugar and almond butter.