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Sun-dried tomatoes and basil put a twist on the traditional hummus.
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This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
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This recipe pan-sears radishes and sautés their tops, then stirs in a savory, buttery miso glaze for an easy and unexpected side dish.
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
cooking.nytimes.com
Tomato jam is a strong reminder that tomatoes are, indeed, a fruit They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory
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Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
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Green tomatoes are tossed in a soy sauce-based dressing and baked, creating a flavorful side dish featuring green tomatoes without frying.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.