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Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
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Get Roasted Fish Recipe from Food Network
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This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tuscan Vegetable Soup Recipe from Food Network
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles.
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Get Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce Recipe from Food Network
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Maybe don't order pad Thai this weekend and make it yourself Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with having made the meal at home This dish may introduce some new ingredients to your pantry (fish sauce and tamarind paste), and if you’re a parent, it might become a family favorite.