Search Results (5,047 found)
cooking.nytimes.com
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
Ingredients:
onion, heavy cream, egg yolks, cinnamon, cumin, lamb, bread crumbs, parsley, tomatoes, olive oil, rosemary, thyme leaves, bay leaf, sugar, orange juice, orange peel, feta cheese, mint leaves
www.chowhound.com
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
www.foodnetwork.com
Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
cooking.nytimes.com
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
Ingredients:
potatoes, tomato, carrot, onion, bay leaves, chicken breast, tomato sauce, chicken broth, italian seasoning, red pepper flakes
www.foodnetwork.com
Get Kale and Tomato Eggs Benedict with Berries Recipe from Food Network
Get Kale and Tomato Eggs Benedict with Berries Recipe from Food Network
Ingredients:
mayonnaise, mustard, lemon juice, white vinegar, olive oil, canadian bacon, shallot, baby spinach, english muffins, tomato, eggs, milk
www.foodnetwork.com
Get Deep Fried Poached Egg Over Heirloom Tomato Recipe from Food Network
Get Deep Fried Poached Egg Over Heirloom Tomato Recipe from Food Network
www.foodnetwork.com
Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
Ingredients:
butter, onion, carrots, cloves, cannellini beans, tomatoes, chicken broth, bay leaf, rosemary, red pepper flakes, salt, black pepper, creme fraiche, lemon
cooking.nytimes.com
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor â a welcome addition to soups and sauces Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor â a welcome addition to soups and sauces Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes
Ingredients:
plus
www.allrecipes.com
Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives.
Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives.
Ingredients:
bone, olive oil, garlic powder, onion powder, oregano, red pepper flakes, tomatoes, black olives