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The intensity of the flavors in Chef John's made-by-hand basil pesto is beyond compare. As if by some kind of magic, this gorgeous spread develops an addictive spiciness.
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Wrap up zucchini, eggplant, mushrooms, and red pepper with pesto and goat cheese in this delicious lunch time or light dinner wrap.
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Lobster Linguine Recipe from Food Network
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Thick wedges of ripe tomatoes, fresh Mozzarella and slices of red onion are tossed in olive oil and vinegar and sprinkled with chopped, fresh basil. Chill and eat.
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Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.
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This gin and tonic is made with Fever-Tree tonic, Hendrick’s gin, a slice of grapefruit, a sprinkle of freshly grated cardamom and a leaf of basil that’s clapped between two hands to foster the release of flavor.
Ingredients: gin, grapefruit, basil
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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
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Frozen mixed vegetables and stew beef are cooked in a slow cooker with bouillon cubes, crushed tomatoes and potatoes in this easy meal.
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A flavorful olive salad, packed with capers, basil, and artichokes, is the the secret to these grilled New Orleans-style muffuletta paninis.