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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This creamy crowd-pleasing side dish features summer squash, carrot, stuffing mix and cheese baked in a creamy sauce. Crispy on top and creamy in the center, this favorite side dish is a winner on any menu.
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Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Get Stromboli Recipe from Food Network
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This summer salad recipe tosses squash, grapes, and bell pepper with pine nuts, mint, and a lemony Moroccan-inspired dressing.
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Get Homemade Bagels Recipe from Food Network
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.
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These roasted squash blossoms, stuffed with rainbow chard, basil, and chevre, make a light summer dish that's ready in under one hour.
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This zucchini bread uses applesauce to keep a moist texture.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.