Search Results (15,766 found)
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Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.
Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.
www.foodnetwork.com
Get Goat Cheese Toasts Recipe from Food Network
Get Goat Cheese Toasts Recipe from Food Network
Ingredients:
olive oil, goat cheese, cream cheese, italian parsley, thyme leaves, lemon peel, green olives, chives
www.delish.com
"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
Ingredients:
cornmeal, flour, baking soda, salt, baking powder, sugar, buttermilk, egg, spanish, white onion, olive oil, poblano chile, honey
www.foodnetwork.com
Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
Ingredients:
eggs, water, olive oil, salt, gluten flour, sugar, cocoa, heavy cream, chocolate, butter, passion fruit, ricotta cheese, orange, pastry cream, white chocolate, white truffle, yoghurt
www.delish.com
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
Ingredients:
olive oil, onions, garlic, water, brown rice, thyme, bay leaf, green olives, parsley, basil, lemon juice, lemon, goat cheese
www.delish.com
That's what I'm taco-ing about.
That's what I'm taco-ing about.
Ingredients:
olive oil, white onion, beef, taco, noodles, tomatoes, chicken broth, heavy cream, cheddar, monterey jack
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Ingredients:
vegetable stock, garlic, herbs, olive oil, onion, carnaroli rice, sauvignon blanc, lemon, lemon juice, parmesan
www.allrecipes.com
This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
www.delish.com
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cooking.nytimes.com
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Ingredients:
escarole, butter, onion, arborio rice, dry white wine, vegetable broth, mozzarella cheese, olive oil, parmesan cheese
www.delish.com
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Ingredients:
olive oil, white wine vinegar, dijon mustard, tuna, english cucumber, red onion, bread, olive tapenade, basil leaves, eggs