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Get Roasted Vegetable Frittata Recipe from Food Network
cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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Get Roasted Vegetable Frittata Recipe from Food Network
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Get Neapolitan Calamari and Shrimp Salad Recipe from Food Network
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Get Sunny's Tater Tot Pie Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chipotle Beef Tostadas Recipe from Food Network
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Get TURKEY CHILI Recipe from Food Network
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network