Search Results (2,073 found)
cooking.nytimes.com
This bold-flavored cauliflower dish is a perfect riposte to winter blues It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
www.allrecipes.com
For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Get us to the Greek [bowl]!
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
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French bread slices topped with a bubbly Cheddar cheese mixture, olives and green onions make great hot appetizers that everyone will enjoy.
www.delish.com
The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
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These mini quiches are a great party snacks. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives.
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.