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From the Square Off cocktail competition finals, this grape-based cocktail is elegant and refreshing.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.
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Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!
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Get Bacon-Tomato Linguine Recipe from Food Network
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Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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Get Fried Polenta with Tomato Basil Sauce Recipe from Food Network
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Get Pizza with Fresh Tomatoes and Basil Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, cinnamon, sugar