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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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So easy, looks great, and tastes fabulous. Plump tomatoes are topped with thick slices of cheese, a drizzle of good olive oil, and fresh basil.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Acorn Squash Agrodolce Recipe from Food Network
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Top this recipe for beef braised in red wine with tart diced apples that've been tossed with lemon zest, parsley, and olive oil.
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Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe.
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Cut a head of cabbage into slices, brush with olive oil, season with salt and pepper, and roast until tender to make this delicious roasted cabbage dish.
Ingredients: cabbage, olive oil
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Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner just perfect for any easy and quick low-carb meal.
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Cumin, coriander, paprika, chili powder and turmeric are mixed into olive oil to give a great potato side dish for any meal.
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Steamed broccoli is tossed with linguine, garlic, and olive oil for a quick and easy pasta salad perfect for picnics or potlucks.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.