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cooking.nytimes.com
Getting this vegetable torte right takes a little time You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte Ultimately, you want the vegetables to almost melt together
cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
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This hearty corn chowder has bacon, ham, and plenty of mixed vegetables.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef is browned, then simmered with diced tomatoes, potatoes and mixed vegetables in this easy soup.
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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spinach, tomatoes, carrots, and hot sauce are blended with apples and lime juice in this refreshing and spicy vegetable smoothie.
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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Baked vegetable rice pilaf is topped with Cheddar cheese for a quick and easy side dish.
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Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way.