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This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
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Get Kale and Tomato Eggs Benedict with Berries Recipe from Food Network
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Get Deep Fried Poached Egg Over Heirloom Tomato Recipe from Food Network
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Get Hearty Tomato Soup with Lemon and Rosemary Recipe from Food Network
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 — 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
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Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives.
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This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful appetizer.
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Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone will love.
cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
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A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.