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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'

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

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

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

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'

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

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

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'

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

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

Serious Eats J. Kenji López-Alt 16 comments

A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs. More

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

Serious Eats Kate Williams 4 comments

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter. More

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Pickled Feta with Cerignola Olives and Strawberries from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Two things I always keep around are many types of pickles and feta cheese. Both of these ingredients perk up leftovers, salads, and the occasional lackluster recipe, but I had never thought to take these two kitchen stalwarts and combine them. Thank goodness Tenaya Darlington thought of it for me and told me how in her new cheese-centric cookbook, Di Bruno Bros. House of Cheese. More

Basil and Parsley Pesto with Anchovies from 'Canal House Cooks Every Day'

Serious Eats Kate Williams Post a comment

Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation. More

Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Serious Eats Deborah Mele Post a comment

Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. More

Puttanesca Sauce

Serious Eats Joshua Bousel 4 comments

Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta. More

Rustic Chicken Stew with Tomatoes, Olives, and Red Wine

Serious Eats Stephanie Stiavetti 1 comment

Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken. More

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan)

Serious Eats J. Kenji López-Alt 3 comments

Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping. More

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