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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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Trout is stuffed with lemon, garlic and herbs before being wrapped in aluminum foil and cooked over the coals of the campfire or on your grill.
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Canned green peas in a cheesy sauce make a nice simple side dish.
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Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
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Get Gyro Meat with Tzatziki Sauce Recipe from Food Network
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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Recipe courtesy of Living Room in Miami, Florida. Created by Gabriel Orta.
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Classic mashed potatoes get a little Mediterranean flair with the addition of feta cheese, garlic, and herbs.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic English cocktail, with a Spanish and Mediterranean twist.
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Tender, smoky artichoke halves, easily and beautifully grilled.
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This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat