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Tarragon vinegar, green onions, fresh parsley, and anchovies flavor this creamy dressing.
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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This pasta salad recipe is full of artichokes, tomatoes, basil, parsley, and ricotta salata cheese and is ideal for picnics and barbecues.
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Garlic powder and Worcestershire sauce flavor this common holiday snack mix.
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A natural at holiday meals, this savory side has something for everyone.
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This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
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Italian night just got more delicious with the flavorful taste of Johnsonville Italian Sausage
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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Get Spanish Tortilla Recipe from Food Network
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Get Oak Wood Tri-Tip Recipe from Food Network