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This recipe is by Joanna Pruess and takes 2 hours 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dip these buttery, golden fried green tomatoes in a cool and spicy sauce for a delicious and easy appetizer.
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Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.
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A weeknight dinner that has only five ingredients and takes less than 30 minutes.
Ingredients: tip
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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Potatoes and tomatoes are roasted in olive oil with garlic and herbs.
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These green beans can be made ahead and rewarmed, leaving you free to focus on the main course.
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Get Fillet with Crushed Grape Tomatoes and Horseradish Recipe from Food Network
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Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
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Italian-style tomatoes go for a brief simmer with tender white cannellini beans and fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.
cooking.nytimes.com
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for We think that's a good thing Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone