Classic Italian minestrone soup with kidney beans, cabbage, zucchini, green beans, and elbow pasta in a tomato-rich beef broth. A garden-vegetable soup built for cold nights.
This comes out almost black in color and is VERY HOT!
Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.
This is a delicious dish, though the name is a little strange,
Cored apples packed with a savory-sweet filling of ground veal, Parmesan, walnuts, raisins, and sage, then baked until soft and drizzled with a honey-apple brandy butter. An Italian-inspired showstopper that blurs the line between entree and autumn celebration.
Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.
Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.
Long, slow simmering of meat and herbs produces the base for this incomparable sauce.
Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.
Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.
Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.
Crisp Belgian endive leaves loaded two ways: smoked salmon with creamy Taleggio and fennel, or bresaola with roasted peppers and sun-dried tomatoes. No-cook Italian appetizers in 20 minutes.
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
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