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.
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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.
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.
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.
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.
Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce.
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.
These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.
A caprese salad stuffed into a hot and crispy grilled cheese sandwich.
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.
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.
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.
Olive oil keeps muffins moist and imparts a fruity flavor that pairs perfectly with lemon.
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.
This fine-crumbed cake is enhanced with a tangerine marmalade.
These olive oil cookies are flavored with absinthe and topped with sesame seeds.
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.
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.
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....
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.