Search Results (3,498 found)
www.delish.com
When topping pies like this Margherita, less is more, especially with sauce.
When topping pies like this Margherita, less is more, especially with sauce.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Like pasta sauce in a spread.
Like pasta sauce in a spread.
www.foodnetwork.com
Get Cod with Tomato-Basil Salsa Parchment Pack Recipe from Food Network
Get Cod with Tomato-Basil Salsa Parchment Pack Recipe from Food Network
Ingredients:
cherry tomatoes, capers, olive oil, lemon, shallot, basil leaves, corn kernels, green beans, cod, butter, dry white wine
www.allrecipes.com
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.
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.
Ingredients:
green bell pepper, red bell pepper, bell pepper, cherry tomatoes, basil, cloves, salt, black pepper, vinegar
www.foodnetwork.com
Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
Get Open-Faced Tomato, Mozzarella and Basil Sandwich Recipe from Food Network
www.allrecipes.com
Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.
Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.
Ingredients:
basil leaves, spinach, pine nuts, olive oil, parmesan cheese, chicken stock, water, butter, shallots, arborio rice, saffron, white wine, scallops
cooking.nytimes.com
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.