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cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
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Get Ravioli Dough Recipe from Food Network
Ingredients: flour, salt, eggs, olive oil, egg wash
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Black olives make salad savory.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Get Rigatoni and Meatballs Recipe from Food Network
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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Get Lemon-Basil Potatoes Recipe from Food Network
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This version of a classic Spanish salsa combines a slow-cooked tomato sauce with lemon zest, cilantro, ripe mangos, and lemon juice.
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Coconut oil, agave nectar, and chipotle chile powder create a sweet and spicy treat ready in minutes.
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Mediterranean cheese marinated in olive oil and spice.
Ingredients: olive oil, aniseed, feta cheese