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A beautiful deconstructed ratatouille is composed of sliced colorful vegetables arranged over a garlic-infused tomato sauce and baked. It's like the one in the animated movie.
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Get Paella of Santa Barbara Recipe from Food Network
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Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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This easy-to-prepare slaw recipe is a little different from the rest. A tangy vinaigrette dressing is simmered and poured over cabbage, cucumbers, and tomatoes for a refreshing slaw that is perfect for picnics.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.
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Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
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This recipe is a quick and easy alternative to the traditional 7 layer salad. Great for summer get togethers.
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American cheese, hard-cooked eggs and tuna combine with pickles and olives to make a simple sandwich that adults and kids love.