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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
www.delish.com
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
www.allrecipes.com
Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
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Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.
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Grilling both the toppings and the pizza dough lends a uniquely delicious charred flavor to every piece of these little pies.
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Cooked on the bone, the delicate white meat of chicken breasts stays moist.
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These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
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Ground turkey provides an alternative to beef meatballs in this slow cooker recipe that combines Italian-inspired ingredients.
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This light and delicious salad features fresh cucumbers, tomatoes and red onions with a sweet and sour dressing enlivened with fresh mint.