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Get Ahi Tuna and Shrimp Poke Recipe from Food Network
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
cooking.nytimes.com
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia I combined them with black olives for a bread that transports me to Provençe.
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This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles, and smoked Spanish paprika. It's delicious served with Alyssa Gorelick's Tofu-and-Vegetable Tacos.
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Fresh basil, pine nuts, and Parmigiano-Reggiano cheese is quickly combined in a food processor to produce a pesto that enhances the flavor of many dinner dishes.
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Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
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BEIGNETS DE FLEURS DE COURGETTES Zucchini Flowers Fritters During summer Provencal markets offer attractive bunches of zucchini flowers among a colorful gamut...
cooking.nytimes.com
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will “grab” the sauce.
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This recipe for zucchini gazpacho made with cucumbers, basil, and cream is a green twist on the tradition tomato-based gazpacho.
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Get Sauteed Gala Apples Recipe from Food Network