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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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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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Get Grilled Cheese with Apple and Bacon Recipe from Food Network
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Get Spanish Stuffed Bell Peppers Recipe from Food Network
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Spaghetti tastes better when served in a skillet and topped with creamy baked eggs.
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Get Rib-Eye Quesadillas Recipe from Food Network
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Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
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This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.