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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
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Braised Chicken Thighs and Legs with Tomato Recipe from Food Network
cooking.nytimes.com
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so) But this is in a way the easiest method for cooking eggs in quantity.
Ingredients: tomato, prosciutto, egg
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This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Get Cod with Tomato-Basil Salsa Parchment Pack Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: tomatoes, butter, onion
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Get Steak with Avocado Sauce and Tomato Salad Recipe from Food Network
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Get Pan Seared Chicken with Roasted Tomato Sauce Recipe from Food Network