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This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Grilled swordfish steaks that have marinated in olive oil, lemon juice, oregano, thyme and garlic
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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
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Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
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Get Lemon-Rosemary Olive Oil Cake with Blackberry-Raspberry Ice Cream and a Black Sea Salt Sugar Cookie Recipe from Food Network
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A quick cilantro-almond pesto recipe. You will need cilantro, lemon juice, lime juice, extra-virgin olive oil, garlic, and whole almonds.
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This simple strawberry vinaigrette is made with pureed strawberries, honey, cider vinegar, and olive oil.
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Annatto seeds add deep color.
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Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.