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Entries tagged with 'olive oil'

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

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

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

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

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

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

Aglio e Olio (Garlic and Oil Sauce)

Serious Eats Joshua Bousel 10 comments

In less than 15 minutes, this quick, easy, and light sauce creates a plate of pasta with a bright and smooth garlic flavor that seems to fit any season. More

Lemon Olive Oil Muffins

Serious Eats Carrie Vasios Mullins 3 comments

Olive oil keeps muffins moist and imparts a fruity flavor that pairs perfectly with lemon. More

Lemon, Olive Oil, and Almond Biscotti

Serious Eats Caroline Russock 1 comment

Made with the very Sicilian combination of almonds, olive oil, and lemon, these biscotti take on the peppery, green notes of the oil. They're rich in a way that's completely different from those baked using butter. More

Olive Oil Cake with Tangerine Marmalade

Serious Eats María del Mar Sacasa 4 comments

This fine-crumbed cake is enhanced with a tangerine marmalade. More

Absinthe Cookies

Serious Eats Carrie Vasios Mullins Post a comment

These olive oil cookies are flavored with absinthe and topped with sesame seeds. More

Orange-Scented Olive Oil Cake

Serious Eats Nick Malgieri Post a comment

This is a great dessert to make if you're expecting a crowd; it makes 2 cakes with one batter that's easily mixed. The best part is that they can be made days in advance, wrapped, and frozen, so you don't have to fuss any more than defrosting the cakes and making some whipped cream before you serve them. More

Olive Oil Powder

Serious Eats Max Falkowitz 13 comments

Tapioca maltodextrin is a slightly sweet modified starch that will thicken and stabilize liquids high in fat. Since it can absorb more than its weight in liquid, it can transform fat into a powdery substance that melts on the tongue. Use olive oil powder in dishes for an extremely rich feel in the mouth, such as on lobster. You can replace the olive oil in this recipe with any flavored oil; nut oils like hazelnut and pistachio come to mind. More

Pistachio-Olive Oil Cake

Serious Eats María del Mar Sacasa 2 comments

For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo.... More

Cook the Book: Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions

Serious Eats Caroline Russock 9 comments

It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better. More

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