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Get Grilled Tuna With Basil Pesto Recipe from Food Network
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This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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Oven fries seasoned with garlic powder and onion powder will go great with your favorite burgers.