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This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
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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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...
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Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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Learn how to make homemade cavatelli.
Ingredients: pasta, pretzels