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Rustic Tomato Tart takes free form pastry dough to new summer heights! Add basil pesto, sweet corn, a spot of cheese and garden tomatoes!
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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An accidental masterpiece made from leftovers that is now an all-around favorite. Black beans, canned or frozen corn, avocado, and cottage cheese are just a few ingredients that, while not the prettiest bowl of food in the world, certainly make for one of the tastiest snacks around. Great to keep in the refrigerator for a delicious anytime snack.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baby shrimp are marinated in tomato sauce, creating a great dip for parties and entertaining!
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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Get Tomato Basil Soup Recipe from Food Network
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An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
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A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.