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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Get Pete's Catfish Recipe from Food Network
www.allrecipes.com
This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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Corn and bacon salad is the perfect crowd-pleasing recipe to cook up for your next potluck, summer barbeque, or picnic!
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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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Sausage, Cheddar cheese, Swiss cheese, and sour cream are baked with eggs to create a rich, crustless quiche.
www.delish.com
Here's a fun take on the ever-popular Philadelphia classic, the enormous cheesesteak sandwich.