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cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
www.delish.com
Recipe for Apple Polenta Cake with Walnut Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Apple juice, vinegar, and a dash of herbs make an easy oil-free salad dressing to go with any green salad.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peanut oil, shallots
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A light, spiced dressing with a bit of thyme and oregano sprinkled in. This is a great excuse to buy a big bottle of balsamic vinegar. Makes one beautiful cupful.
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Get 6 Hour Tri-tip Marinade Recipe from Food Network
www.allrecipes.com
Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
www.allrecipes.com
This version of a classic Spanish salsa combines a slow-cooked tomato sauce with lemon zest, cilantro, ripe mangos, and lemon juice.
www.simplyrecipes.com
Cilantro lime shrimp! Simple sautéed shrimp with garlic, cilantro, green chile and lime.
www.delish.com
Thanks to walnuts and kale, this killer riff on pesto is anything but classic.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
www.chowhound.com
An easy recipe of shaved truffles served with a simple eggy pasta.