Search Results (708 found)
cooking.nytimes.com
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
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Red snapper is cooked with a Mexican-inspired mixture of tomatoes, jalapeno peppers, olives, and oregano, for a light but flavorful meal.
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Get Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito Recipe from Food Network
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Get Ajiaco (Colombian Chicken, Potato and Corn Soup) Recipe from Food Network
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Get Cod with Tomato-Basil Salsa Parchment Pack Recipe from Food Network
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Get Burrata and Kale Salsa Verde Bruschetta Recipe from Food Network
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Get Fig and Fennel Caponata Recipe from Food Network
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Get Rachael's Tuna Pan Bagnat Recipe from Food Network
cooking.nytimes.com
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
www.chowhound.com
In this bruschetta recipe, inexpensive Italian pantry staples become a fancy-looking tuna appetizer.
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...