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cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
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Add a smoky, spicy accent and bright red hue to any plate with this chipotle and cayenne pepper infused oil.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a firm sheep's milk cheese from Sardinia.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!