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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The Mediterranean flavors of garlic, olives, and fresh herbs permeate this easy chicken dish.
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This potato salad boasts the zesty crunch of radish, savory olives, and crisp bacon.
cooking.nytimes.com
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Ingredients: steaks, olives, herbs, garlic
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If you are looking for easy canapes, appetizers, or finger food ideas for the holidays, try these canapes with shrimp, egg salad, and olives.
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Cook this zesty halibut up after a long day of fishing.
cooking.nytimes.com
A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
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Get Fennel and Roasted Pepper Salad with Olives Recipe from Food Network
Ingredients: fennel, red pepper, green onion
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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Corn tortillas are lightly fried to make a crisp pizza crust in these fun Cinco de Mayo-inspired appetizers.