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Baby eggplant, roasted red peppers, and mozzarella cheese are a tasty trio in this crispy panini that is perfectly paired with a green salad and glass of wine.
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Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!
www.delish.com
This is not only an excellent side dish but it makes a flavorful topping for chicken and other proteins.
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce Recipe from Food Network
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Get Okonomiyaki Recipe from Food Network
cooking.nytimes.com
A Greek version of ratatouille.