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cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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A Middle Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
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Succulent shrimp sauteed with diced tomato in olive oil and butter, served over garlic cheese grits.
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A dish of savory tomato-flavored rice is an authentic side dish for your Mexican meal.
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Toasty focaccia topped with crisp Margherita® Pepperoni slices, melted Provolone cheese and fresh arugula, all drizzled with a rich sun-dried tomato olio.
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Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
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Try these Chicago-style dogs for a twist on the classic hot dog.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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Say goodbye to American cheese on white and hello to this grown-up grilled cheese sandwich with jalapeno Jack, mozzarella, and Cheddar cheeses, juicy roma tomato, and fresh basil.
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Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network
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Sweet and spicy shrimp are grilled with a generous coating of Pace® Picante Sauce, brown sugar, tomato, and lemon juice.