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In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
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Get Tapenade Recipe from Food Network
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.
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This recipe has the perfect ingredients and the perfect measurements for whipping up the perfect vinaigrette made with white balsamic vinegar. Mix in some chopped fresh herbs if you wish.
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Fried vermicelli pasta is simmered in a tomato-garlic-onion puree in this Mexican-inspired sopa seca, or dry soup.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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These grilled mini burgers are just right for big or small appetites.