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Scrumptious layers: buttery, whole-grain crust, raspberry jam center, and a sweet, toasted coconut topper. I’m not a big fan of specialty baking pans, but my...
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Sausage, broccoli, cheese, and eggs are baked into a hearty casserole.
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Tomatoes, mango, avocado, and jalapeno peppers combine for a salsa great for dipping or serving over fish.
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Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This melty Mexican dip is the perfect party starter.
cooking.nytimes.com
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Use this baked mixture of cheese, spinach, and tomatoes to fill your pita pockets for a delightful hand-held meal.
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Get Sheet-Pan Bacon Egg Sandwiches for a Crowd Recipe from Food Network
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This rich and tasty homemade spaghetti sauce is made with fresh tomatoes! Just what you need for any pasta dish, and so quick and easy to make in the Instant Pot®.
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Use imitation crabmeat in your ceviche to achieve a unique and budget-friendly version of the famous Mexican-style seafood appetizer.