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Buttery bread, spread with garlic, two melted cheeses, zesty spices, drizzled with olive oil, and broiled to a crispy perfection.
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Zucchini is briefly marinated with olive oil, soy sauce, and Worcestershire sauce and then grilled into this fresh, summery side dish.
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Briam is a traditional Greek baked vegetable dish with potatoes, zucchini, red onions, pureed tomatoes, parsley, and lots of olive oil.
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Peppery arugula is used instead of basil in a quick pesto.
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Chicken stock, onion, and a bay leaf add a delicious flavor to this simple basmati rice pilaf.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories.
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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
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Get Chesapeake Burgers Recipe from Food Network
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A zesty and impressive garbanzo bean side dish baked with pistachios, cumin, and thyme. Goes great with just about any meat.