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These broiled chicken breasts are flavored with a delicious blend of spices--they pair well with many vegetable side dishes.
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This summer salad recipe tosses squash, grapes, and bell pepper with pine nuts, mint, and a lemony Moroccan-inspired dressing.
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These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Ingredients: flour, egg, milk, zucchini, parsley, garlic, lemon
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Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!
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This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly...
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You will love the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, or whatever you prefer.
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This is a recipe that I developed for my restaurant, La Gamella, in Madrid. It was on the menu for 25 years while I was the owner. It is a great as a starter...
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Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
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Smoky grilled pizza topped with spicy sausage and roasted peppers.
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Get Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato Recipe from Food Network
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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Barbara Kafka and takes 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.