Explore by Tags

Entries tagged with 'olive oil'

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

Carrie Vasios Mullins 7 comments

This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache. More

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

Serious Eats Carrie Vasios Mullins 4 comments

This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache. More

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

Taste Tests J. Kenji López-Alt 8 comments

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?

More

Make-Ahead Mushroom Tomato Bread Soup

Serious Eats Suzanne Lehrer Post a comment

What sets this soup apart from other tomato-bread varieties are two things: the welcome addition of mushrooms, cut into large pieces so they don't get lost in the crowd, and cinnamon, bringing an undercurrent of warm spice to the strong tomato flavor. More

Greek Lemon Sesame Biscotti (Paximathakia Portokaliou)

Serious Eats Carrie Vasios Mullins Post a comment

These biscotti are made with olive oil, lemon juice and zest, and sesame seeds. They are basically unsweetened, meant to be eaten with a cup of strong, sweet coffee. More

Roasted Zucchini-Chickpea Dip with Za'atar

Serious Eats Lauren Rothman 5 comments

Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make. More

Sunday Brunch: Olive Oil-Fried Eggs with Asparagus

Sunday Brunch Sydney Oland 5 comments

If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version. More

Olive Oil-Fried Eggs with Asparagus

Serious Eats Sydney Oland 5 comments

If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version. More

Grilled Strip Steak with Creamy Yogurt Sauce and Tomato-Cucumber Salad

Serious Eats J. Kenji López-Alt Post a comment

Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce. More

Tips on Finding the Best Olive Oil With Eataly Expert Nicholas Coleman

Hannah Howard 8 comments

How do you taste olive oil? What does extra-virgin really mean? What should you look for on a label? We tackle all of these questions and more with Eataly's resident oleologist, Nicholas Coleman. More

Bucatini Fra Diavolo from 'Franny's'

Cook the Book Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Bucatini Fra Diavolo from 'Franny's'

Serious Eats Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Cookie Monster: Olive Oil Pistachio Biscotti

Sweets Carrie Vasios Mullins Post a comment

Obsessed as I am with the flavor of olive oil, it makes sense that I'm obsessed with these cookies. They taste like olive oil and pistachios. That's it and that's all they need to be. More

Olive Oil Pistachio Biscotti

Serious Eats Carrie Vasios Mullins 4 comments

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat. More

Caprese Grilled Cheese

Serious Eats J. Kenji López-Alt 1 comment

A caprese salad stuffed into a hot and crispy grilled cheese sandwich. More

Wake and Bake: Fanouropita (Cake For Lost Things)

Sweets Carrie Vasios Mullins 4 comments

In Greece, this cake is baked and brought to church on August 27th, the feast of Saint Fanourios. He is the patron saint of lost things, and eating this cake is said to help you find what you are looking for. What I love is that "lost" is interpreted broadly—some people hope to retrieve literal lost objects, but equally popular is for unmarried women to eat it in hopes of finding a husband. More

Fanouropita (Cake For Lost Things)

Serious Eats Carrie Vasios Mullins 2 comments

This cake is traditionally made in Greece to honor Saint Fanourios, patron saint of lost things. It's great at breakfast: not too sweet and flavored with orange, cinnamon, and olive oil. More

Kale Caesar Salad

Serious Eats J. Kenji López-Alt 12 comments

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

Bake the Book: Rustic Olive Oil Cake with Honey Syrup

Sweets Emma Kobolakis 3 comments

This oil cake from The Dahlia Bakery Cookbook is reminiscent of a Greek dessert in which semolina cake is soaked with honey syrup until the bottom is sopping. The tinge of orange zest and juice pairs prettily with honey and clove. More

Bake the Book: Lemon-Almond Cake with Macerated Strawberries

Sweets Emma Kobolakis Post a comment

No one wants to bake when it's hot out. Thankfully, this lemon-almond cake from The Seasonal Baker: Easy Recipes From My Home Kitchen To Make Year-Round can be made days ahead of time; its use of oil instead of butter gives it a longer shelf life. Keep the berries cold and the cake warm, and you've got a glorious dessert. Cake sandwich, anyone? More

More Posts