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cooking.nytimes.com
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans Pickled peppers are a fine substitute
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Get Valerie's Brunch Frittata Recipe from Food Network
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Classic tomato and basil bruschetta get a zesty update with old style mustard.
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Fans of hot and spicy food will love this homemade Yemeni salsa, known as zhug, with tomatoes, chile peppers, garlic, and fresh herbs.
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Fresh goat cheese is baked in individual ramekins and topped with cherry tomatoes, thinly sliced fresh basil leaves, a splash of olive oil, and a sprinkle of freshly ground black pepper and cayenne for a warm appetizer to serve with crostini, crackers, or toast.
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Is it a salad? Is it sushi? It's both.
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Roasted asparagus is joined with tomatoes, feta cheese, and lettuce for a salad so flavorful you don't even need dressing.
cooking.nytimes.com
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish The chickpeas and the feta provide plenty of protein Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
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This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.
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This zesty black bean chili with lean ground beef and corn has an extra-smooth richness thanks to processed cheese melted into the soup.
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Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!
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Octopus is an incomparable treat. I love it grilled, in a salad, or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice.