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Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing.
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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The Italian flavors of tomatoes, herbs like garlic, basil and oregano are blended with a little cinnamon, sugar, olive oil and parsley to make a fresh saucy pizza base
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Grape tomatoes are gently tossed with olive oil and oregano for a colorful and light summer salad, perfect for picnics.
cooking.nytimes.com
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch Although it does take time to put together, you can do all of it well ahead – up to 24 hours And the last minute work is minimal (slice an avocado, chop up some fresh herbs)
Ingredients: bread, olive oil, eggs, milk, salt, sugar
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Take your next Italian dinner to a new level with this stuffed garlic bread recipe that makes a great appetizer or as a side dish for steak.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.