1,973 extra recipes

A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Pasta with white truffles tosses al dente angel hair in dark green extra-virgin olive oil, basil, and Parmesan, then crowns each plate with shaved fresh white truffle. The ultimate minimalist Italian luxury pasta.

This is a great and flavorful recipe that everyone enjoys.

Tangy Moroccan lemon yogurt dressing with warm spices like cumin, ginger, and cinnamon. Quick 5-minute salad dressing that's creamy, bright, and perfectly balanced.

A lighter, healthier yet still tasty pizza is made with fresh homemade pizza dough, and topped with caramelized onion, artichoke hearts and parmesan cheese. Feel free to use store-bought or pre-made pizza dough or crust, it will still come out delicious.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.