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This is one of many Provençal dishes starring eggplant and tomatoes Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers
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A new twist on the classic avo toast we all know and love.
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Here's a somewhat lighter and easier rendition-the eggplant is broiled while the chicken is fried.
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This idea occurred to me because I wanted to eat tortilla but I didn't want to fool with flipping the pan yet I still wanted to maintain the beauty of the slices...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick salad has all the flavors of the classic, but uses cottage cheese as a less-expensive option for fresh mozzarella.
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Get Roasted Tomato Bruschetta Recipe from Food Network
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Get Lasagna Roll-Ups Recipe from Food Network
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Get Grilled Citrus Spiked Lemonade Recipe from Food Network
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A family recipe for how Alaskans make a delicious salmon dish, it combines mayonnaise and mustard with thyme, oregano, basil, and dill weed.
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Get American Flag Caprese Salad Recipe from Food Network