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cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Why use bread when you can use a tomato?
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Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.
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A bachelor's take on sloppy joes includes onion, celery, and bell pepper in a vinegary and ketchup-free version of the classic sauce.
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Get Lobster Corn Chowder Recipe from Food Network
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Get Stuffed Cabbage Recipe from Food Network
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Get Painted White Chocolate Bark Recipe from Food Network
Ingredients: wafers, green, chocolate chips
cooking.nytimes.com
This dish is based on the classic omelet of Spain, tortilla española In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index
Ingredients: potatoes, olive oil, red onion, eggs
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Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.