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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Eggplant, zucchini, and peppers are just the ticket for a summertime meal.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
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Get Apricot Clafouti Recipe from Food Network
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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This is a terrific rub for chicken. It adds amazing flavors, seals in juices, and gives the finished chicken a lot of color.
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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
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Get Bay Roasted Chicken Recipe from Food Network
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Chef Dakota Weiss's recipe for Cauliflower Hummus