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cooking.nytimes.com
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
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This colorful party dip, full of shredded Cheddar cheese, tomatoes, and olives, is great served with chips for your next gathering.
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Get Olive Loaf Recipe from Food Network
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This condiment from Provence is a rich, briny paste of olives, capers, anchovies, and garlic.
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Get Bleu Cheese Olive Poppers Recipe from Food Network
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Get Muffaletta Recipe from Food Network
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Crisp bread topped with tomatoes, onions, and a touch of harissa.
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A Spanish crostini recipe with anchovies and relish
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These Garlic Mashed Potatoes made with roasted garlic and Yukon Gold potatoes are amazing in every way. These extra creamy, garlic mashed potatoes are simply the BEST!
Ingredients: garlic, olive oil, potatoes, cream, butter
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.