Search Results (14,721 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These vegetarian enchiladas are filled with a hearty mixture of roasted butternut squash, black beans, and goat cheese.
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A toasted baguette is filled with roasted red pepper, goat cheese, arugula, and basil in this simple sandwich recipe.
cooking.nytimes.com
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them But it’s not a must; the peppers and goat cheese with the greens are what really stand out
cooking.nytimes.com
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven Assemble the pizza just before baking.
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Flavorful, fresh vegetables are baked together with olives, diced tomatoes, and goat cheese for this colorful and cozy side dish.
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Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds.
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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
www.delish.com
This super fancy tart is also super easy.