'tapenades' on Serious Eats

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Cook the Book: Grilled Tuna Stuffed with Herbs and Tapenade

I always seem to forget that artichokes aren't exclusively a spring vegetable and that for a week or two at the end of the summer they make a brief, thistly appearance. Wanting to make the most of these late-season artichokes, I turned to the pages of Laurent Tourondel's Fresh from the Market. The cool weather had me searching for a heartier, main dish of a recipe, something substantial but delicate enough to highlight the sweet artichokes. This recipe for Grilled Tuna Stuffed with Herbs and Tapenade was exactly what I had in mind. More

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