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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream.
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Sun-dried tomatoes and basil distinguish this hearty bread. Quinoa grain and wheat bran add a subtle nutty quality.
www.delish.com
This panini is giving the BLT a serious run for its money.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Tomatoes stewed with celery, onion, green pepper and basil.
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Make a delicious alternative to traditional pine nut pesto with this recipe for walnut pesto sauce.
www.delish.com
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.