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Play with your food and make adorable cauliflower sheep using cauliflower florets, olives, raisins, and black-eyed peas.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, ni oise, za atar
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Get Better Burger with Green Olives Recipe from Food Network
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Get Goat Cheese Toasts Recipe from Food Network
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From chef Thomas Boemer, these Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce are easy but elegant enough to impress someone special. The fresh...
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Get Tapenade Recipe from Food Network