'olives' on Serious Eats

From The Pastry Dungeon: Black Olive Biscotti

I'm going to be honest with you. Straight up blunt, no-holds-barred, the-truth-hurts honest. We, the pastry chefs of the world, think you're boring. Well, most of us do. Those of us who do this because of our uninhibited creativity and our interest in pushing the boundaries of what you can eat for dessert hate nothing more than to be stuck endlessly making the same tired, outdated desserts. Yes, I'm talking to you, girl who always orders the molten chocolate cake, and dude who can't resist apple pie à la mode, and friends who ooh and ah over every soufflé with chocolate sauce. More

A Sandwich a Day: DGGC from the Friendly Toast in Portsmouth, NH

The flavor combos at Friendly Toast may seem a little bonkers upon first read of the menu, and they are, but just have faith. A mojito milkshake? Falafel burrito? A grilled cheese made with both cheddar and American on cayenne-cheddar bread (cheese on cheese!) with an olive-garlic spread and strawberry-habanero dipping sauce? Wait, come again? But the DGGC, which acronymizes Damn Good Grilled Cheese, lives up to its name. More

Eat for Eight Bucks: Sardine Linguine with Sundried Tomatoes and Olives

Sardines seem to be having a moment in the sun. They're not just an easy-to-prepare bachelor food, they're also apparently a health food—just see Alton Brown. But I'm in it for the flavor. Gather a mess of Mediterranean ingredients and go to town. Chop up some pitted black olives, sweet and tangy sundried tomatoes, and fennel to complement the pungent fish. More

Cook the Book: Grape, Almond and Radicchio Salad with Black Olives

This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts. More

Cook the Book: Chicken and The Usual Suspects

With cooking instructions that read, "put all the ingredients in the rice cooker and cook until done," Chicken and The Usual Suspects is quite possibly the least labor-intensive recipe in The Pot and How To Use It, and after opening a few cans and dicing chicken thighs, dinner was well on its way. Since I wasn't feeling particularly productive, I spent the time it took the pot to work its magic to speculate on which ingredients represented the various actors in this cinematically titled dish—would Kevin Spacey make a better artichoke or a marinated mushroom? More

Cook the Book: Provençal Olive Fougasse

Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence. More

Classic Muffaletta Sandwich

I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta. More

Sunday Brunch: Broccolini Salad

When French toast and omelets and sausages don't sound very tempting, a gorgeous salad that offers a variety of interesting tastes, textures, and colors can be a good choice for brunch: not the kind of thing you'd often bother to make on a weekday, but not an immobilizing gut-bomb, either. Many of you can probably pull this kind of beautiful cold plate together from the odds and ends in your vegetable drawer, but for people like me who live and die by the recipe and the shopping list, Ad Hoc at Home offers an inspiring chapter on salads. More

Eat for Eight Bucks: Farro Salad

This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated. More

Cook the Book: Sweet Lemon and Black Olive Wafers

David Leite, author of The New Portuguese Table is quick to point out that these Sweet Lemon and Black Olive Wafers are not typical of Portuguese cuisine. What they are is an inspired riff on a biscoito, a dunking cookie similar to biscotti. By adding olive-cured olives and lemon zest, Leite has created a flavor complexity with sweet-savory qualities that simple, home-baked cookies rarely attain. More

Cook the Book: Fried Stuffed Olives

After frying up a batch of these Fried Stuffed Olives from David Leite's The New Portuguese Table, I hereby nominate them for a place in the bar snack hall of fame. Olives, cheese, cured pork, and roasted almonds make appearances at the cocktail hour spread, but not enough like this. Stuffing the juicy green olives with all the savory components leads to fantastic results but, breading and frying them after they've been stuffed? They might just be one of the best things that I've ever eaten before dinner. More

Bread Baking: Olive, Rosemary, and Feta Loaf

I had a tasty slice of an olive bread the other day, and my first thought wasn't where to buy that bread but that I should make an olive loaf as soon as possible. Sometimes that's all it takes for me to start working on a new recipe. I liked the olive bread, but I knew that anything I made would be better. This bread cooks in a Dutch oven starting in a cold oven. It sounds a little strange, but it works well and there are several advantages to this method — all of which you can read here, along with the recipe. More

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