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cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
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Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles.
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For a delicious change, try making your own fresh and delicious noodles.
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If you've just been making chicken and broccoli with rice, you haven't seen anything yet.
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spaghetti squash is roasted and served with sausage and a tomato sauce in this recipe for a delicious paleo-friendly meal.
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A classic dish to warm up a chilly crowd.
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This German recipe calls for cabbage to be browned in butter and tossed with egg noodles for a quick and hearty meal.
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This cheesy noodle casserole made with mushrooms, pepperoni, and lots of mozzarella cheese has the flavor of pizza.
cooking.nytimes.com
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).
Ingredients: spaghetti, olive oil, cloves, eggs