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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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Boneless, skinless chicken breasts are stuffed with tomato-basil feta cheese, topped with bread crumbs, and baked in the oven until golden brown in this easy recipe.
Ingredients: bone, tomato basil, bread crumbs
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Fresh tomato salsa with green onions, garlic, and cilantro is a refreshing addition to Mexican-inspired meals.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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Get Tomato Salad with Field Greens Recipe from Food Network
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Pan-fried onions and sun-dried tomatoes are sprinkled with goat cheese and provolone cheese onto a thin pizza crust for quick and easy Italian-inspired dinner.
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The softened grilled garlic is delicious spread on the tomato bread.
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Get Red and Yellow Tomato Salad Recipe from Food Network
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The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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Get Calamari, Tomato and Caper Salad Recipe from Food Network