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This recipe is by Bryan Miller and takes 10 minutes, plus overnight steeping. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive oil
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Using hazelnut or walnut oil in place of olive oil creates a special vinaigrette. Fantastic on a salad or crispy greens with grilled goat cheese.
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Get Orange Olive Oil Cake Recipe from Food Network
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Do not underestimate how a simple recipe can create a fragrant, warming and delicious curry-tinged soup. This recipe can be made with any firm white fish, and is lovely served over rice.
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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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A delicious red curry sloppy banh mi sandwiches recipe.
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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
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Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
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Shrimp simmered with sauteed veggies, curry powder, milk and creamy soups. Serve over rice with chutney or other condiments.
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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This ketchup recipe is flavored with a little curry and some minced shallots to make the ultimate french fry dipper.