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The soft and smoky flesh of broiled eggplant yields a memorable summer dip.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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These eggplant bites with bread crumbs, Parmesan cheese, and mint are simply delicious and are a great vegetarian main course or appetizer.
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Get Thai-Style Grilled Vegetables Recipe from Food Network
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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.
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Read More: http://croce-delizia.blogspot.com/2010/09/polpette-di-melanzane.html
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To begin this dish, lightly oiled slices of eggplant are spread on a tray and baked.