Search Results (1,493 found)
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
www.chowhound.com
An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
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This healthier version of traditional alfredo sauce uses less butter and cream. The addition of zucchini adds color, flavor and texture.
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Soft cooked eggs are cooked with tomatoes and zucchini in this colorful and hearty dish.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
cooking.nytimes.com
This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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A nice, summery mix of meat and veg that is super easy to grill and eat. The sauce makes it even better!