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This is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!
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Swap olive oil for butter in this soft, cranberry-pecan cake. It is a perfect cake to bring to parties or picnics.
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No matter if you love or hate the restaurant, you have to taste their famous dressing.
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This bright, crisp combination of marinated vegetables is perfect for summer!
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An olive oil loaf is nicely spiced with Chinese five-spice and orange zest in this delightful cake recipe that is a perfect light dessert.
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A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
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My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a firm sheep's milk cheese from Sardinia.
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Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Ingredients: eggplant, olive oil, lemon juice