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Michael Chiarello invites Food Network Magazine into his California kitchen to roll out fresh pappardelle — without a pasta maker.
Ingredients: pasta, pizza, tomatoes, pizzas
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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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Try this zippy new dip with tortilla chips! Packed with chicken flavor and mildly spicy, it's sure to be a hit!
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Tomatoes, basil, onion and garlic simmer for two hours for an authentic home-cooked flavor.
Ingredients: tomatoes, basil, onion, cloves, olive oil
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Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
cooking.nytimes.com
Mexican salsa verde usually is made with tomatillos, not green tomatoes (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
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Impress your guests with this delicious and bite-size Greek salad on a stick featuring cucumber, tomato, olive, and feta cheese!
www.chowhound.com
Summer wrapped up in a no-fuss fruit salsa that pairs well with grilled fish or chicken.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy and cheesy -- this dip will turn anyone's frown upside down! It's great for company and during the holidays. Serve with tortilla chips.
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.