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Ina Garten, everyone’s favorite Food Network chef, is back in the news. It’s because the Barefoot Contessa has dropped another recipe from her upcoming cookbook, Modern Comfort Food. If this ...
After pitting each date and "butterflying" it to spread the date open while still leaving a portion intact, Garten tucks about 1/4 ounce of Bleu d'Auvergne cheese—a French blue cheese—into ...
This meatball pizza might be the best-frozen pizza ever, with fresh red onion and arugula, pepperoncini peppers and Italian seasoning. Get the recipe: Meatball Veggie Pizza. The Meltiest Slice of ...
Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
The following excellent appetizers include terrific toasts, delicious dips, crisp crostini and savory spreads from entertaining experts like Ina Garten, Martha Stewart, Bobby Flay, Sunny Anderson ...
Now, arrange the meatballs on top, with the flat side down and not laying on top of the pepperoni. Bake in 400°F oven for about 20 minutes, or until cheese is all melted and edges are browned. Remove from oven and let set 5 minutes before slicing.
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