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The simple sauce on the salmon is a bright, tangy combination of sauteed tomatoes, shallots, capers and vinegar.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
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Get Non-Alcoholic Sangria Recipe from Food Network
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Doused in grappa for a boozy, floral note.
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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
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Get Grilled Cheese-and-Tomato Casserole Recipe from Food Network
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This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
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Get Roasted Tomato, Ricotta and Basil Crostini Recipe from Food Network