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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pesto Mac and Goat Cheese Recipe from Food Network
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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This is my own recipe for green Thai curry. It's full of flavor, and it will warm you from the inside out. Special, elegant, and absolutely delicious. Watch out! This can be spicy. You'll be patting yourself on the back after this one. So will everyone else. I'd serve this to a king. Serve with white rice.
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This eggplant lasagna replaces noodle layers with eggplant slices breaded with matzo meal. It has a rich layer of mushrooms and red peppers and is topped with fresh mozzarella cheese slices.
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Get Zucchini Pappardelle with Pesto and Eggplant alla Norma Recipe from Food Network
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This smooth, spicy shrimp bisque uses coconut milk to offset its heat.
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Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
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Get Missy's Marinated Tomatoes Recipe from Food Network
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This pasta salad is basic enough that you can have it often without tiring of it.