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This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried eggplant slices, topped with sliced tomatoes and mozzarella, are baked until bubbling and drizzled with a garlic, basil, and anchovy-infused olive oil. This dish can be served warm or cold.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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The perfect appetizer to serve at a casual or formal dinner party, this recipe for Zucchini Fritters comes straight from executive chef Edwin Bellanco's stash of his grandmother's secret recipes.
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These are delicious meat turnovers made with delicately seasoned ground beef. You can use a pie crust from a mix, or make your own. These are great to freeze, and bake when you want a quick snack.
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Greece meets Mexico as roasted chicken, feta cheese and olives pile atop a crispy tortilla.
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This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.
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Get Roast Beef Wraps With Dill Slaw Recipe from Food Network
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Get Orange Chicken Recipe from Food Network
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.