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cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor
cooking.nytimes.com
The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
www.allrecipes.com
Shrimp are marinated in lime juice, chopped, then tossed with tomatoes, hot peppers, celery and avocado for a zesty appetizer. Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.
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Make tomato soup from scratch after summer’s passed using canned tomatoes and some red pepper flakes for spice.
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Linguine topped with a hot tomato mushroom sauce and sprinkled with crumbled feta and black olives.
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This cool summer salad packs a tangy punch with sour cream, balsamic vinaigrette, and lemon juice.
www.delish.com
We'll eat anything topped with balsamic drizzle, but especially this.
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With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.
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Get Salmon and Zucchini Sheet Pan Dinner Recipe from Food Network
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This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.
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I love to kick off a summer party with a ice cold Gazpacho amuse.
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Get Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta Recipe from Food Network