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This easy recipe fuses walnuts, lentils, and pasta the perfect combination for a cool-weather dinner.
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This simple orange-flavored cake recipe has the distinct flavor of olive oil and texture of cornmeal for a unique and elegant dessert.
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Get Lemon Olive Oil Cake Recipe from Food Network
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring.
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Get Slow-Cooker Cranberry-Walnut Stuffed Apples Recipe from Food Network
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An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
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Substitute carob for chocolate to get chewy and delicious brownies.
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Recipe for Olive Oil Vanilla Ice Cream, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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This easy cornbread recipe uses coconut oil to deliver a slightly sweet and fully delicious take on the quick-bread classic.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!