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Gail Simmons fills poblanos with a traditional mix of cheese and jalapeños, then tops them with a bright, fresh salsa.
cooking.nytimes.com
A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb
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When topping pies like this Margherita, less is more, especially with sauce.
Ingredients: cocktails, alcohol, soups, chocolate
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Taco Salad with Chunky Tomato Dressing Recipe from Food Network
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Get Spinach-Ricotta Dumplings with Garlic Tomato Sauce Recipe from Food Network
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
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A smoky cucumber, tomato, and onion salad recipe.
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Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
Ingredients: tomatoes, mozzarella, pesto
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Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
Ingredients: olive oil, tomatoes, sugar, salt
cooking.nytimes.com
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms