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A cousin to the artichoke, the cardoon is lesser known but just as flavorful.
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Get Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham Recipe from Food Network
cooking.nytimes.com
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
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Chicken breasts simmered in Marsala wine, broth, mushrooms and - ta dah - mozzarella cheese!
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Pesto with a twist.
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Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco, and, irreverently, jarred mayonnaise.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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Get Butternut Squash Lasagna Recipe from Food Network
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Get Spinach and Cheddar Souffle Recipe from Food Network