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cooking.nytimes.com
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven Assemble the pizza just before baking.
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These simple slow-roasted tomatoes are delicious on burgers, pizza, or sandwiches.
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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Get Camembert-Apple Grilled Cheese With Salted Caramel Recipe from Food Network
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
cooking.nytimes.com
This recipe is by Tara Parker-Pope and takes About 2 hours. 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 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.