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www.delish.com
The bread salad gets a delish upgrade with peaches instead of tomatoes.
www.delish.com
This basil-rich eggplant Parmesan is at home on a delicious toasted roll. Serve while the top is golden and the tomato sauce is bubbling, and throw some Parmesan on top for good measure.
www.delish.com
Want a delicious carb-free alternative to pasta? There's a squash for that.
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Get Grilled Artichoke Sub Recipe from Food Network
www.simplyrecipes.com
Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.
cooking.nytimes.com
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes
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Get Grilled Eggplant Parm Recipe from Food Network
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Get Three-Cheese Calzones Recipe from Food Network
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Get Shrimp and Scallop Scampi with Linguine Recipe from Food Network
www.allrecipes.com
Eggplant slices are dipped in egg whites and whole wheat bread crumbs, then baked instead of fried, creating a healthier version of the traditional dish.
www.chowhound.com
This recipe for ratatouille has quick-cooked eggplant, summer squash, tomatoes, bell pepper, and onion that are tender but not mushy.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.