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cooking.nytimes.com
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Cabbage is cooked with beef brisket, carrots, onions, tomatoes and citric acid powder in this one-step soup.
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Get Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche Recipe from Food Network
cooking.nytimes.com
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.
Ingredients: crusty bread, tomatoes
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A fresh black bean salad, perfect for a summer picnic or potluck. Red bell peppers, jalapeños, avocado, black beans and corn combined to give this salad its kick and fresh flavors.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network
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You could use ground chicken to make sliders, or you can make breaded and fried chicken breast slathered in marinara and mozzarella cheese.