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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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A chewy, nutty, honey-flavored candy.
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This recipe is by Oliver Schwaner-Albright and takes About 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blood oranges, olive oil
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Olive oil replaces melted butter in this healthful, Mediterranean-inspired snack.
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This cool Greek cucumber and dill dip only gets better with time!
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Get Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe from Food Network
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Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!
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Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
cooking.nytimes.com
A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent)
Ingredients: lemon, lemon juice, ginger
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This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.