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cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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Chili powder, turmeric, garlic, and ginger provide the flavor to chicken and tomatoes in this simple main course recipe.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Except for the olive-oregano relish, all the components of this chicken sandwich are grilled the chicken, tomatoes, sweet onion, and even the bread making for the ultimate grilled sandwich.
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This speedy sautéed chicken dish features a delicious tomato sauce flavored with basil and Parmesan cheese.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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Get "Virtual" Tomato Herb Salad Recipe from Food Network
Ingredients: cherry, olive oil, basil leaves
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Recipe By: Grace Parisi Servings: 1 1/4 cups
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Corn kernels, cherry tomatoes, green onions, and basil tossed with vinaigrette and crumbled feta cheese makes an unbeatable picnic salad.