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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad.
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Get Tonnato Sauce Recipe from Food Network
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
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Bring the beach home with you year-round with this basic steamed mussels recipe from chef-owner Marc Murphy of Ditch Plains in New York City.
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Get Falafel Recipe from Food Network
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Get Salad Nicoise with Seared Tuna Recipe from Food Network
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Get Fennel & Garlic Shrimp Recipe from Food Network
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A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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Prawn and scallop tortellini is a perfect summer dinner. The creaminess of the goat cheese mixed with the seafood creates a nice blend of textures.