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cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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Broccoli is caramelized in a rich brown sugar and olive oil mixture seasoned with a bit of cayenne pepper and lemon juice.
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A whole chicken is simmered in a sauce of milk, lemon zest, cinnamon, and plenty of sage and garlic for a quick and easy gourmet family dinner made in the Instant Pot®.
www.delish.com
Juicy summer tomatoes and fresh basil top this easy crostini appetizer.
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Prepare for your new go-to taco topping: chipotle crema.
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Strikingly beautiful and pure of flavor, this refined plate of Spring Asparagus with Pea Flowers and Frozen Radish from chef Dan Hunter dazzles the eye as well...
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Try a unique Southern appetizer with this recipe of shrimp brined in lemon, garlic, shallots, parsley, spices, and olive oil.
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Fava beans are extremely versatile. Here Chef John grills whole pods until the skin is charred and the beans inside are just tender.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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Chocolate cake in a mug can be made to fit the paleo diet thanks to coconut flour and olive oil in the batter.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Get Grilled Brussels Sprouts Recipe from Food Network