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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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Get Bucatini With Olive-Caper Sauce Recipe from Food Network
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Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a firm sheep's milk cheese from Sardinia.
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
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These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.
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Get Linguini Puttanesca Recipe from Food Network
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Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.