These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
'olives' on Serious Eats
Sardines seem to be having a moment in the sun. They're not just an easy-to-prepare bachelor food, they're also apparently a health food—just see Alton Brown. But I'm in it for the flavor. Gather a mess of Mediterranean ingredients and go to town. Chop up some pitted black olives, sweet and tangy sundried tomatoes, and fennel to complement the pungent fish.
Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer.
Winter, as a season, is especially conducive to saving money by using inexpensive cuts of meat. When the weather begins calling for rich stews and slow-braised roasts, I put the cheapest selections at the butcher to their best use.
Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!
This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.
With cooking instructions that read, "put all the ingredients in the rice cooker and cook until done," Chicken and The Usual Suspects is quite possibly the least labor-intensive recipe in The Pot and How To Use It, and after opening a few cans and dicing chicken thighs, dinner was well on its way. Since I wasn't feeling particularly productive, I spent the time it took the pot to work its magic to speculate on which ingredients represented the various actors in this cinematically titled dish—would Kevin Spacey make a better artichoke or a marinated mushroom?
Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence.
I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.
When French toast and omelets and sausages don't sound very tempting, a gorgeous salad that offers a variety of interesting tastes, textures, and colors can be a good choice for brunch: not the kind of thing you'd often bother to make on a weekday, but not an immobilizing gut-bomb, either. Many of you can probably pull this kind of beautiful cold plate together from the odds and ends in your vegetable drawer, but for people like me who live and die by the recipe and the shopping list, Ad Hoc at Home offers an inspiring chapter on salads.
This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated.
David Leite, author of The New Portuguese Table is quick to point out that these Sweet Lemon and Black Olive Wafers are not typical of Portuguese cuisine. What they are is an inspired riff on a biscoito, a dunking cookie similar to biscotti. By adding olive-cured olives and lemon zest, Leite has created a flavor complexity with sweet-savory qualities that simple, home-baked cookies rarely attain.
After frying up a batch of these Fried Stuffed Olives from David Leite's The New Portuguese Table, I hereby nominate them for a place in the bar snack hall of fame. Olives, cheese, cured pork, and roasted almonds make appearances at the cocktail hour spread, but not enough like this. Stuffing the juicy green olives with all the savory components leads to fantastic results but, breading and frying them after they've been stuffed? They might just be one of the best things that I've ever eaten before dinner.
I had a tasty slice of an olive bread the other day, and my first thought wasn't where to buy that bread but that I should make an olive loaf as soon as possible. Sometimes that's all it takes for me to start working on a new recipe. I liked the olive bread, but I knew that anything I made would be better. This bread cooks in a Dutch oven starting in a cold oven. It sounds a little strange, but it works well and there are several advantages to this method — all of which you can read here, along with the recipe.
This is the perfect cocktail snack: a mixture of little black Niçoise and large green olives, some stuffed with goat cheese and herbs, some left plain, fried into little beignets with a downpour of fresh lemon juice. It's an innovative South-of-France way to dress up the ordinary bowl of olives.
I'm a huge fan of panzanella, but in my mind its built on the back of pure summer tomatoes. Sure, the bread helps bulk things out, but it's the tomatoes that add the character to the dish. But this recipe from Bobby Flay's Grill It uses grilled asparagus as the main ingredient. With the weather warming up, I decided to give it chance. I'm really glad I did.
Although these Tarpon Springs Greek Burgers from Pig: King of the Southern Table by James Villas have their roots in Greek flavors and culinary traditions, the evolution of the recipe is truly American in nature. Originally served in diners in Tarpon Springs, a town on the west coast of Florida, the Greek proprietors surely would have preferred to make these patties with lamb. But in the South, pork was plentiful and inexpensive and so the Greek pork burgers were born.
There was no way that I could resist four long, thin baguettes studded with olives and sun-dried tomatoes. They looked absolutely beautiful, and knowing that the dough was based on Jim Lahey's foolproof no-knead bread method, I was confident that the finished loaves wouldn't be an all-day project.
Niçoise pasta salad is a harbinger of spring. Served cold, the dish evokes picnics and backyard cookouts. It would be equally at home in a porcelain dish or a paper plate, placed on a dining room table or beside a kiddie pool. (Meaning: It's classy and versatile.)
"The duck was so ridiculously tender, we could have eaten it with a spoon." [Photograph: Caroline Russock] Duck doesn't make its way into my kitchen too often, and when it does I get nervous. I'll happily order it out but...