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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.
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Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
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For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.
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Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.
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Quinoa is perfectly paired with lemon, parsley, basil, and garlic to make this dish that is great with chicken or fish.
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An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.