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cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Garlic Bruschetta Recipe from Food Network
Ingredients: bread, olive oil, salt, garlic
www.allrecipes.com
Mix up a simple dough, let it rise, and experience the true taste of homemade pita breads from your own kitchen.
Ingredients: yeast, water, flour, olive oil, salt
cooking.nytimes.com
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust I especially like it with endive If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
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Sweet, savory sweet potato fries are pan-fried in olive oil with a zesty seasoning mix. It's a great way to enjoy sweet potatoes more than once or twice a year.
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Get Fillet with Crushed Grape Tomatoes and Horseradish Recipe from Food Network
www.delish.com
The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.
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For the best texture in this vibrant tomato soup, puree half of the soup until smooth, then stir it into the chunky base.
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Transform your extra summer peaches into a savory appetizer using Chef John's recipe for fried peach and pancetta pizza with thyme.
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Adding olive oil at many different stages gives this classic Italian bread a tender, flaky crust and, fine texture.
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Roasted small potatoes and wild mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a warm salad or side dish perfect for fall.