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Zucchini’s inherent versatility is well known It shows up in pastas, vegetable stews and can even be pickled In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.
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Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.
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Very refreshing and different! Tea is mixed with apple cider, apricot nectar and lemonade, then served chilled over ice.
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This salad is a snap to make and looks and tastes very Italian. Cheese tortellini are cooked al dente and tossed with spinach, Parmesan cheese, cherry tomatoes, sliced black olives, and a prepared Italian dressing. Great barbecue salad.
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Get Swiss Fondue Recipe from Food Network
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The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.
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Get Pickled Tomatoes Recipe from Food Network
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Bacon and tomato, with bright green parsley, bring the flavor of a BLT to deviled eggs.
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A tasty non-alcoholic drink. Very similar to the Shirley Temple.
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This refreshing cucumber, tomato, and jicama salad is a crowd-pleasing, quick-and-easy starter for a summer meal.
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This is a perfect girl drink. Pink and sweet.
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This ham and ziti pasta salad is perked up with colorful bell peppers, red onion, sweet pickles and cherry tomatoes. It's tossed with a sweet and tangy dressing.