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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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This slow cooker recipe makes a generous batch of tasty tomato sauce flavored with garlic, onion, rosemary, oregano, thyme, parsley, bay leaf, and as much red pepper as you need to keep things lively.
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Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Get Barbecued Bologna Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Antipasti Skewers Recipe from Food Network
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Get Ahi Tuna with Napa Cabbage Salad Recipe from Food Network
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In just minutes you can whip up this flavorful cold pasta salad by tossing cooked spaghetti with oregano, basil, olive oil and bread crumbs. Chill to let the flavors meld, and serve cold.
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Get Heirloom Martini Recipe from Food Network
Ingredients: tomato, gin, lemon, liqueur