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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
cooking.nytimes.com
This recipe from 1992 was ahead of the curve on the kale trend It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Ingredients: greens, olive oil, cloves
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
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Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
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A quick cilantro-almond pesto recipe. You will need cilantro, lemon juice, lime juice, extra-virgin olive oil, garlic, and whole almonds.
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This simple strawberry vinaigrette is made with pureed strawberries, honey, cider vinegar, and olive oil.
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
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Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.