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cooking.nytimes.com
In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.
In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.
www.allrecipes.com
Summertime is picnic time and tomato time. It's the perfect time to make this quick, easy, and fresh French tomato and Swiss cheese tart flavored with grainy mustard.
Summertime is picnic time and tomato time. It's the perfect time to make this quick, easy, and fresh French tomato and Swiss cheese tart flavored with grainy mustard.
www.allrecipes.com
This is a simple roasted potato dish that gets a kick from Frank's® hot pepper sauce and ranch dressing creating a Buffalo-flavored appetizer.
This is a simple roasted potato dish that gets a kick from Frank's® hot pepper sauce and ranch dressing creating a Buffalo-flavored appetizer.
www.allrecipes.com
Fresh corn is grilled and sliced off of the cob while still warm in this hearty grilled side.
Fresh corn is grilled and sliced off of the cob while still warm in this hearty grilled side.
cooking.nytimes.com
Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic This comes together fast and adds a warmth to the cooler flavors of summer.
Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic This comes together fast and adds a warmth to the cooler flavors of summer.
www.delish.com
Brussels just got an upgrade!
Brussels just got an upgrade!
www.foodnetwork.com
Get Tomato, Mozzarella and Basil Bruschetta Recipe from Food Network
Get Tomato, Mozzarella and Basil Bruschetta Recipe from Food Network
www.allrecipes.com
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
www.foodnetwork.com
Get Shrimp With Charred Lemon and Zucchini Recipe from Food Network
Get Shrimp With Charred Lemon and Zucchini Recipe from Food Network
www.foodnetwork.com
Get Sunday Pot Roast with Mushroom Gravy Recipe from Food Network
Get Sunday Pot Roast with Mushroom Gravy Recipe from Food Network
www.chowhound.com
A healthier pizza crust option, this recipe for whole wheat pizza dough bakes up with a crisp, blistered exterior and a chewy interior.
A healthier pizza crust option, this recipe for whole wheat pizza dough bakes up with a crisp, blistered exterior and a chewy interior.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.