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cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
cooking.nytimes.com
I use a perforated grill pan to cook sliced onions and other vegetables on the grill They’ll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
www.allrecipes.com
This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
www.allrecipes.com
A very colorful, refreshing summer salmon dish that is full of flavor and a great way to use your garden tomatoes.
www.allrecipes.com
Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
www.chowhound.com
Summer’s best tomatoes only need salt, pepper, and good olive oil and vinegar to shine.
Ingredients: tomatoes
www.allrecipes.com
A zucchini and sausage soup cooked in a stewed tomato broth with green pepper and Italian seasonings.
www.allrecipes.com
Creamy red sauce seasoned Italian style with garlic, basil and oregano.
www.allrecipes.com
Like a BLT on a storebought pizza crust, this quick-fix treat couples bacon with basil, tomato and, yes, mayonnaise.
www.allrecipes.com
This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
www.allrecipes.com
Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine.