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cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream.
www.allrecipes.com
Sun-dried tomatoes and basil distinguish this hearty bread. Quinoa grain and wheat bran add a subtle nutty quality.
www.delish.com
This panini is giving the BLT a serious run for its money.
www.delish.com
This recipe was submitted by Real Women of PHILADELPHIA contestant Mandy Heaston.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Tomatoes stewed with celery, onion, green pepper and basil.
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Pesto sauce and chicken sausage combine to make a mouthwatering cauliflower crust pizza your family can gather around any night of the week.
www.chowhound.com
this sunday i walked past a stand at the farmers market with all different kinds of eggplant. i got excited and inspired to make something delicious and beautiful...
www.delish.com
If you're a pesto nut, this arugula version adds a spicy kick you'll love.