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cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
www.delish.com
Use the best tomatoes you can find for this seasonal pizza. To avoid a soggy crust, we recommend salting and draining the tomatoes to get rid of some of their juice.
www.allrecipes.com
Diced tomatoes and cucumbers, chopped onion, and a splash of lemon juice. Chill and serve to four.
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These meatballs with sundried tomatoes have a kind of sweet kick to them.
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This simple summer salad is made with tomatoes and cucumbers tossed with olive oil and vinegar.
www.chowhound.com
This bruschetta recipe has slow-roasted tomatoes and fresh mozzarella on grilled garlic bread.
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The gently sauteed shrimp are combined with butter lettuce, tomatoes, avocado, cucumbers, and shredded carrots, and then topped with your favorite dressing.
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Get 20-Minute Bolognese Recipe from Food Network
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Get Pasta Salad with Poached Shrimp and Lemon-Dill Dressing Recipe from Food Network
www.allrecipes.com
A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!