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"I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says Grace Parisi.
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Get Mom's Stuffed Eggplant Recipe from Food Network
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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Black beans, avocado, corn, and roma tomatoes make the base of this salsa with a healthy dose of lime juice.
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Roasted Hatch green chiles are slow-cooked with pork roast, onions, and tomatoes in this simple Hatch chili recipe that never fails to please.
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These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
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Baked chicken breasts with zucchini, tomatoes, and fresh basil: colorful and tasty, and ready in less than an hour!
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Get Easy Tomato Soup & Grilled Cheese Croutons Recipe from Food Network
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Pasta is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and color.
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I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.