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Slices of pan-fried zucchini alternate with mozzarella cheese and sliced tomatoes to make a pretty layered dish that's topped with Parmesan cheese and basil. It's baked until browned and bubbling.
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.
www.delish.com
Here's a colorful, light and vibrant tasting pasta dish whose sauce easily whizzes up while the pasta boils.
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New Zealand is blessed with awesome seafood selections, yummy fish and chips, bluff oysters that’s to-die-for (accompanied by a glass of Oyster Bay Chardonnay...
cooking.nytimes.com
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This rectangular tart is like a pizza but easier Instead of a yeast dough, the base is a crisp pastry made with olive oil The recipe makes enough dough for 2 tarts.
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East Indian curried chicken simmered in a spiced tomato sauce is a flavorful one-pan meal for any night of the week.
cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
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Get Whole-Wheat Cherry Tomato and Zucchini Pan Pizza Recipe from Food Network
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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.
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These mini grilled cheese sandwiches are the perfect size for dipping.