'oil' on Serious Eats

The Arbequina Oil From Séka Hills is My New Favorite Extra Virgin Olive Oil

I was first introduced to the Arbequina extra-virgin olive oil from Séka Hills by Chef Jesse Ziff-Cool. It was an exceedingly simple dish: A smear of gloriously creamy goat cheese on a crouton with a little slice of fresh California fig, a couple of thyme leaves, a sprinkle of salt, and a drizzle of that oil.

That's a combination that's hard not to swoon over, but it was the olive oil that really blew my mind. Holy s*%t! I thought to myself. What is the gorgeous stuff? And how could something with such a mild flavor still taste so good?


Sweet Finds: Stony Brook Roasted Squash Oils

Savory sweets are hardly new, but Finger Lakes-based Stony Brook takes it up another level with their new line of squash oils. Each of the five nutty oils (Acorn, Kabocha, Delicata, Butternut Squash, and Pumpkin Seed) is composed of the oils from the roasted squash seeds and nothing else. The roasted pumpkin seed oil is incredible when drizzled over a simple scoop of vanilla ice cream and finished with a touch of Maldon salt. More

How to Make Chile Infusions

Infused vinegars were all the rage at last week's Fancy Food Show in New York City. But why buy chile-infused products, when it's just as easy to make them at home and control how much heat you want from the chiles? Take the smokiness from anchos, the fire of Thai chiles or the sweetness from red bell peppers. Other spices or seasonings can be added as you please, and the overall price will be considerably less. And why stop with just vinegar? Infuse oil, honey or alcohol too. Here are the basics for chile infusions. More

Basic Vinaigrette

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

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