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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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This is a great Greek salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.
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Try this delicious pasta salad, a favorite with Emeril Lagasse and his family.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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Lobster bathed in wine is insanely tasty.
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Pimento stuffed green olives, cream cheese, and Cheddar cheese join forces in this festive dip. Your guests are sure to gobble it up!
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You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice.
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Get Minted Fruit Salad Recipe from Food Network
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.