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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan tomato soup is made from scratch with 2 types of tomatoes, regular and cherry tomatoes, olive oil, and garlic. It tastes best in summer when tomatoes are in season.
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Zucchini stuffed with eggs, walnuts, and tomatoes is a quick and easy meal that will quickly become a family favorite.
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Chicken breasts are breaded with flavorful crumbs, herbs, and Parmesan cheese, then baked for the easiest, quickest chicken dish ever.
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Go crazy for caprese this summer.
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Make this seasoned ground beef mixture the night before, then cook up delicious sausage patties for breakfast.
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This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini.
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An easy Tuscan-style bean dip that's made in the food processor.
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Impress the whole family on weekend mornings (or any evening!) with a rich Tater Tots® casserole loaded with eggs, sausage, and sharp Cheddar cheese.
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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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Zucchini noodles, also known as zoodles, are sauteed with tomatoes, cream, and basil in this summer bounty "pasta" recipe.