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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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This zesty white bean chili with chopped smoked sausage is ready to serve in 20 minutes.
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Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad!
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Garam Masala Grilled Strip Loin Recipe from Food Network
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Get George's Artichoke Tuna Salad Recipe from Food Network
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.