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These little frittatas are made in the shape of muffins which makes them perfect for snacks during the day. They are easy to make and taste great.
cooking.nytimes.com
This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, sugar, watermelon, gin
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Cherry tomatoes take less than 10 minutes to prepare.
Ingredients: olive oil, cherry, garlic, basil
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This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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Make a signature cocktail: Mash up a pile of raspberries with mint, vodka, and Prosecco for drinks that will awaken your palate (and your table's palette).
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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Cucumber and honeydew melon combine with passion fruit juice and fresh mint in a creative smoothie that's guaranteed refreshing on a sultry summer day.