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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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A tasty fish preparation from Chef Eric Ripert.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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Summer's best produce comes together for a dinner you'll be thinking about until fall.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.
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Green tomato and green apple mincemeat pie is a sweet addition to the holiday dessert table.
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Get Walnut Stuffed Cherry Tomato Halves Recipe from Food Network
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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Get Yellow Tomato Virgin Bloody Maria Recipe from Food Network
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This guacamole recipe mixes together ripe avocados, onion, crispy bacon, tomato, and chipotles in adobo sauce for a smoky kick.
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.