For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.
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Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter.
Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.
I'll admit that olives are not a favorite of mine, but there's something about a good salty and briny tapenade that makes them so right to me.
Using tapenade to cook chicken instead of oil coats the roast chicken in a crust of olives, anchovies, garlic, and herbs. You don't have to buy a ton of ingredients or labor for hours to have a Provencal dinner. You just have to coat and roast.
Smother toasted French sourdough with store-bought tapenade, crumble some fresh chèvre cheese on top, and broil it until the cheese softens and just begins to toast. Toss a tender and peppery salad of micro arugula, olive oil, and fleur de sel on top, and you have an incredible, sophisticated, completely easy lunch or dinner
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 will...
My mother was born in Marseille only by accident. Mémé was traveling from Paris to visit my great-grandparents who were then spending a few years living in the new country of Israel. Mémé had gotten as far as the port...