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cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
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This low-fat chicken dinner is easy to prepare.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine are added. Two minutes later this terrific appetizer is ready for four lucky guests.
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These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
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Get us to the Greek [bowl]!
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.