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cooking.nytimes.com
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
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This dried cherry mustard recipe has a tart sweetness that is the perfect partner for chicken or duck.
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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This strawberry rhubarb pie bakes for an hour and uses strawberries, rhubarb and cinnamon for a winning combo.
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This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency.
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This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
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Our favorite recipe has to be Chicken Piccata. Its a dish we make for our family weekly and it definitely is the kids' favorite!
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Pork, bacon, veggies, and rice are baked together for this pork fried rice and vegetable casserole recipe.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.