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Artichoke hearts, garbanzo beans, green peas, and cheese bring an Italian flavor to an easy, quick pasta salad.
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This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.
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Get Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) Recipe from Food Network
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Spanish red wine, brandy, triple sec, and peach schnapps serve as the alcohol base for a refreshing and fruit-filled drink perfect for summer!
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These sweet potato latkes with cranberry compote and sour cream will be the perfect addition to your Thanksgivukkah menu.
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Get Fish Vera Cruz Recipe from Food Network
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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Vodka replaces gin in this variation of the classic martini. Shake until ice cold and serve up in a chilled martini glass.
Ingredients: vodka, vermouth, ice, olives