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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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Recipe for Vegetable Stew, as seen in the February 2001 issue of O, The Oprah Magazine.
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Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
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Perfect for summer! Angel hair pasta with shallots, garlic, chopped clams, cherry tomatoes, and basil
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Get T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes Recipe from Food Network
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Get Kids Can Make: Roasted Turkey and Basil Cream Cheese Pinwheel Sandwiches Recipe from Food Network
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These empanadas have a filling of mozzarella, tomato and fresh basil, making them a light yet tasty option for feeding family or friends.
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Best when young and tender, dandelion greens make a great salad! If you're wary about using the greens growing in the yard, you may often find them in the produce section of food specialty shops.
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This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.