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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
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Get Mighty Meatball Sliders Recipe from Food Network
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White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
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Get Provencal Tuna Sandwiches Recipe from Food Network
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This one-pot cafeteria-style goulash is a comforting mix of ground beef, macaroni, and a seasoned tomato sauce.
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A creamy and delicious dip that is very easy to make and is always a hit! It is even better the second day. Serve with potato chips, crackers or fresh vegetables for dipping.
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Cucumbers, mozzarella cheese, and ham combine to make a simple and tasty appetizer.
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Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes.