Search Results (2,125 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour plus at least 4 hours for defrosting, if necessary.. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 1 hour plus at least 4 hours for defrosting, if necessary.. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Sunny's Easy Chicken Parmesan Recipe from Food Network
Get Sunny's Easy Chicken Parmesan Recipe from Food Network
www.foodnetwork.com
Food Network Magazine creates a how-to for homemade gnocchi.
Food Network Magazine creates a how-to for homemade gnocchi.
www.chowhound.com
This egg and bacon pizza is simple but satisfying, fit for breakfast, lunch, or dinner. Sous vide eggs have perfect oozing yolks, but you can always make them...
This egg and bacon pizza is simple but satisfying, fit for breakfast, lunch, or dinner. Sous vide eggs have perfect oozing yolks, but you can always make them...
www.foodnetwork.com
Get "Born to Run" Savory Breakfast Hand Pies Recipe from Food Network
Get "Born to Run" Savory Breakfast Hand Pies Recipe from Food Network
www.allrecipes.com
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
www.chowhound.com
Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
Ingredients:
string cheese, flour, eggs, chipotle, paprika, salt, canola, olive oil, sweet onion, pepperoni, cloves, plum tomatoes, chicken stock, oregano, butter, balsamic vinegar
cooking.nytimes.com
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but thatâs hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Donât skimp on the olive oil, and donât underbake the pie; it should be good and brown on the bottom.
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but thatâs hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Donât skimp on the olive oil, and donât underbake the pie; it should be good and brown on the bottom.
cooking.nytimes.com
This pizza is in the light-handed California style, with no tomato sauce If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta Omit the sausage for a vegetarian version.
This pizza is in the light-handed California style, with no tomato sauce If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta Omit the sausage for a vegetarian version.
Ingredients:
bell pepper, red onion, pepper, garlic, olive oil, pizza dough, mozzarella, fennel sausage, marjoram
www.foodnetwork.com
Get Grilled Sausage Pizza with Bell Pepper Salad Recipe from Food Network
Get Grilled Sausage Pizza with Bell Pepper Salad Recipe from Food Network
Ingredients:
pizza dough, olive oil, italian sausages, bell peppers, parsley leaves, red onion, balsamic vinegar, marinara sauce, cheese
www.delish.com
When topping pies like this Margherita, less is more, especially with sauce.
When topping pies like this Margherita, less is more, especially with sauce.