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Eggplant slices are dipped in egg whites and whole wheat bread crumbs, then baked instead of fried, creating a healthier version of the traditional dish.
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This recipe for ratatouille has quick-cooked eggplant, summer squash, tomatoes, bell pepper, and onion that are tender but not mushy.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Savory chicken, fresh spinach, penne pasta, basil and creamy cheeses are baked together in this simple and fresh chicken dish. Serve with a salad and warm bread for an easy weeknight meal!
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Get Spaghetti Squash with Fresh Tomatoes and Ricotta Recipe from Food Network
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You can make any kind of sausage fall in love with this dijon-apricot mustard.
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Get Sunny's Easy Chicken Parm Dog Recipe from Food Network
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Get Ten Minute Tomato Sauce Recipe from Food Network
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Get Pasta Primavera with Beets, Radishes and Radicchio Recipe from Food Network
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A Mediterranean-inspired spread made with grilled red peppers, eggplant, and olive oil is quick and easy to prepare. It can be used as a dip, a topping for fish, or a sauce for pasta.
cooking.nytimes.com
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.