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The Temporary Vegetarian retires with a dish that is Greek by way of Italy.
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Mark Bittman cooks ratatouille, the more-difficult-to-pronounce-than-make dish of summer vegetables.
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A juicy red tomato stuffed with sauteed slivers of green zucchini, onion, garlic, cilantro and pistachios.
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A recipe from the Minimalist column archives combines sweet and savory, tender and crunchy.
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The juice released by tomatoes makes them good for deglazing a vegetarian stew.
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A toss-with-your hands version of the classic dish is significantly less greasy.
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