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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe.
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Recipe courtesy of Executive Chef William Gallagher, Becco, New York.
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Dates, almonds, and olives are cooked with pearl couscous creating a sweet and savory Mediterranean-inspired meal.
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Artichoke hearts, garbanzo beans, green peas, and cheese bring an Italian flavor to an easy, quick pasta salad.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.
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Get Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) Recipe from Food Network
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Vodka replaces gin in this variation of the classic martini. Shake until ice cold and serve up in a chilled martini glass.
Ingredients: vodka, vermouth, ice, olives
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Get Martini Recipe from Food Network
Ingredients: vermouth, gin, cocktail olives
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Get Dirty Martini Recipe from Food Network
Ingredients: gin, cocktail olives, vermouth