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These simple slow-roasted tomatoes are delicious on burgers, pizza, or sandwiches.
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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad.
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Get Pulled BBQ Chicken Sandwiches Recipe from Food Network
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A sear-the-tongue serrano sauce.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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Get Lamb Gyro with Tomato Relish and Chimichurri Sauce Recipe from Food Network
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Get Fish with Asparagus and Burst Tomato-Shrimp Sauce Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. Serve over jasmine rice or rice noodles.