Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Even in the colder months, I still crave a salad with dinner, but often with warm...
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Each time that I find myself grocery shopping for a dinner party, I make sure to pick up a few snacks for cocktail hour. Being a creature of habit, my pre-dinner nibbles are inevitably Marcona almonds and olives. The almonds...
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The Missing Ingredient Sometimes, at the end of the day, when you look at a recipe, you realize, too late and too tired, that you don't have all of the ingredients. And that delightful pesto pasta you were planning...
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This recipe for Braided Beef with Anchovies and Olives from Francis Mallmann's Seven Fires is a show-stopper. It's a dish that you will want to serve when you are looking to impress, be it foodie friends or finicky in-laws. The...
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In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses...
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Photograph from prakhar on Flickr Think herbed olive bread and you probably think rosemary. But this Cypriot version from Kneadlessly Simple goes in a different direction entirely, with chopped fresh cilantro, mint, and chives. The resulting loaf has a bright...
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by Barbara Hanson The feta and Greek oregano used in this recipe were purchased at the International Grocery, which you can read about on Serious Eats New York. - makes 2 cups - Ingredients 2 large red bell peppers...
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I was flipping through Nigel Slater's Real Fast Food the other day in a bookstore, and it fell open to this recipe—which wasn't really a recipe but a casual suggestion for tossing pasta with olive tapenade. I decided to...
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Nick Malgieri, author of this week's Cook the Book selection, The Modern Baker, recommends serving these Rosemary Olive Knots split and filled with aged Gruyère, prosciutto, soft goat cheese and roasted peppers, or sliced tomatoes sprinkled with olive oil and...
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Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of...
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