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cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.
cooking.nytimes.com
Garlic soup is a dish that you can turn to when you think the cupboards are bare It makes a soothing, satisfying meal The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
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An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut.
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Veg out with this super-fresh summer pasta.
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Three different types of summer squash are sauteed with bacon and onion for this quick and easy side dish that's full of flavor.
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Zucchini and potatoes cooked in chicken boullion are pureed with soft-ripened processed cheese in this comforting soup. Serve garnished with croutons, paprika, and chopped parsley or chives.
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Get Yellow Squash Casserole Recipe from Food Network
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Dried fruits, warming spices, and Grand Marnier create a hearty mulled wine perfect to serve holiday guests.
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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Get Grilled Zucchini Rolls with Herbs and Cheese Recipe from Food Network