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Whole Grilled Fish With Olive-Tomato Compote

Serious Eats Daniel Gritzer Post a comment

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

Cook the Book Maggie Mariolis 1 comment

In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. More

Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

In this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, she tosses roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round. More

Summer Grain Salads: Whole-Wheat Spaghetti Salad With Grilled Zucchini, Olives, and Feta

Jennifer Olvera 8 comments

Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette. More

Whole-Wheat Spaghetti Salad With Grilled Zucchini, Kalamata Olives, and Feta

Serious Eats Jennifer Olvera Post a comment

Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette. More

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil

Serious Eats J. Kenji López-Alt 2 comments

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack. More

Wild Mushroom-Stuffed Chicken Thighs With Fingerling Potatoes and Green Olives

Sunday Supper Jennifer Olvera 2 comments

These chicken thighs are stuffed with a mixture of crème fraîche and sautéed wild mushrooms. Seared and roasted along with fingerling potatoes, the whole dish is served in bright sauce made with wine, vinegar, garlic, and olives. More

Wild Mushroom-Stuffed Chicken Thighs With Fingerling Potatoes and Green Olives

Serious Eats Jennifer Olvera 3 comments

These chicken thighs are stuffed with a mixture of crème fraîche and sautéed wild mushrooms. Seared and roasted along with fingerling potatoes, the whole dish is served in bright sauce made with wine, vinegar, garlic, and olives. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Jennifer Olvera 1 comment

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Wake and Bake: Meyer Lemon and Olive Focaccia

Sweets Carrie Vasios Mullins Post a comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

Meyer Lemon and Olive Focaccia

Serious Eats Carrie Vasios Mullins 1 comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

Muffuletta Shooter's-Style Sandwiches

Serious Eats J. Kenji López-Alt 11 comments

The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience. More

Sunday Supper: One-Dish Pork Chops With Muffuletta Relish

Sunday Supper Jennifer Olvera 2 comments

These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish. More

New Orlean's-Style Olive Salad

Serious Eats J. Kenji López-Alt 5 comments

The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Cook the Book Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Serious Eats Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

The Vegan Experience: Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

The Food Lab J. Kenji López-Alt 18 comments

Building up a strong vegan pasta dish isn't all that different from building a non-vegan pasta dish. Here, the pasta is, of course, the star. The rest is just made up of a few supermarket staples—plum tomatoes, lots of garlic, olives, and bread crumbs—that, with just a bit of care and attention paid to concentrating and layering their flavors, can be transformed into something remarkably complex and intense. More

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