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Forget what James Bond said, a martini should always be stirred, never shaken. Traditionally made with gin and a full ounce of dry vermouth, this classic cocktail is a must-try.
Ingredients: gin, vermouth, ice, green olives, lemon
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This easy vegan pasta salad recipe is full of veggies, including olives, broccoli, and tomatoes, plus pickles and pickle juice for tangy flavor.
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This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: tomatoes, butter, onion
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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A quick pasta side or light main dish combines whole wheat penne with artichokes, Greek olives, feta cheese, and plenty of spinach.
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Get Skirt Steak with Cipollini Onions Recipe from Food Network
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Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.
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Chuck roast, tomatoes, and olives are served over crusty rolls. A simple, hearty dinner that will make them smile!
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Sliced squid is tossed with a lemon juice, garlic, and celery mixture!
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All you need for this quick and delicious salad is lettuce, Gorgonzola cheese, artichokes, walnuts, and olives.