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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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Get Pesto Lasagna Recipe from Food Network
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Get Egg and Kale Breakfast Wraps Recipe from Food Network
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The vegetables that make up traditional Provençal ratatouilleeggplant, zucchini, tomatoes, and bell peppersall go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta or on a hero with sa
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Tomato sauce loaded with eggplant and oregano is tossed with pasta and topped with mozzarella cheese in this Mediterranean-style pasta dish.
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Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free!
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Get Bengal Tiger Pizza Recipe from Food Network
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Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
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This hearty vegetable stew gets its heft from toothsome beans and rich butternut squash.