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The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Anna's Tomato Tart Recipe from Food Network
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Briny clams come together with smoky bacon and sautéed leeks in this showstopper Quick to prepare, this weeknight recipe is decidedly sophisticated First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes
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Get Middle Eastern Chicken Burgers Recipe from Food Network
cooking.nytimes.com
The most beautiful tomatoes may not always be the best ones Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets
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The haunting blend of spices in this dish will have you reaching for seconds.
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Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Lasagna Roll-Ups Recipe from Food Network
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Get Zucchini Salad Recipe from Food Network
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Get "Spinnin' Chick-can Vesuvio" Recipe from Food Network
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Get Osso Buco Recipe from Food Network