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cooking.nytimes.com
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don’t know what’s in them Feel free to use this recipe as a jumping off point for your own stuffings The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cloves, basil leaves, olive oil
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An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
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The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
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This delicious pasta was the fastest and simplest to prepare of all the winners of the Best Pasta Poll on FoodandWine.com.
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This clean and simple Persian appetizer features pita with butter, feta cheese, and fresh herbs such as basil, tarragon, and mint.
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
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Get Italian Limoncello Cocktail Recipe from Food Network
Ingredients: lemon, basil, grappa, limoncello, syrup