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Cherry tomatoes and still more cherry tomatoes are packed into this nippy, wonderful salad or side dish. But they undergo a delicious transformation as they marinate in an herb infused vinegar and oil dressing.
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This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.
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Get Pasta, Kale and White Bean Soup Recipe from Food Network
cooking.nytimes.com
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
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The flavors are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.
cooking.nytimes.com
This sweet and savory apple tart is both substantial and sophisticated The chewy, pizza-like crust is fortified with three kinds of flour The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese
cooking.nytimes.com
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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Get HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE Recipe from Food Network
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Get Fried Chicken Biscuit Sandwiches Recipe from Food Network
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Get 100-Calorie Ham and Cheese Individual Frittatas Recipe from Food Network