olive oil
1 - 12 of 103 Results
1 - 12 of 103
olive oil
  • Blackened Green Beans

    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Turkey Meatballs in Cranberry BBQ Sauce

    The combination of turkey and cranberries are obvious to anyone that has sat down for a Thanksgiving meal. But the tart tangy cranberries also work well in a bright and colorful BBQ sauce base for turkey meatballs. This crowd-pleasing appetizer is an excellent addition to any holiday buffet or party. Feel free to use fresh or frozen cranberries for this recipe. And if you can find it, try to use ground turkey thigh meat as it is more tender and juicy.

  • Radish and Asparagus Wild Rice Salad

    Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

  • Maple-Mustard Salmon with Corn and Basil

    Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.

  • Pan-Roast Chicken and Spring Vegetables with Salsa Verde

    This one-pan meal combines crispy roast chicken pieces with spring vegetables like buttery leeks and peppery radishes. The chicken is slathered with a garlic and cilantro rub for extra flavor.

  • Oysters Three Ways: Raw, Fried and Baked

    You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate.

  • Rosemary Honey Orange Glazed Rainbow Carrots

    This easy side dish requires very little prep work, just scrubbing the carrots, mincing some rosemary and slicing some shallots. You can definitely make these with regular orange carrots but if you can find rainbow carrots (often available at upscale grocery stores or natural food stores) definitely try them out, as they add a splash of fun color to the table.

  • Seared Tuna and Tapenade on Potato Canapés

    Roasted potatoes make the perfect base for the tuna and tapenade. Toasted crostini may be substituted for the potatoes.

  • Spanish Meatballs with Roasted Vegetable Sauce

    Cumin-kissed meatballs served with a triple-pepper sauce brings the sunny Mediterranean to your party. Sauce and meatballs can be made ahead and refrigerated—just rewarm before serving.

  • IPA Fondue

    This IPA Fondue is a nod to fondue parties of the 70s... because drinking India Pale Ale is every bit as hipster today, as fondue was back then!

  • Simple Herbed Breaded Chicken

    Fresh herbs and spices perk up this simple classic breaded chicken recipe.

  • Kicked-Up Spicy Breaded Chicken with Panko

    Take a simple breaded chicken recipe to the next level by dipping it in a spicy sriracha sauce and then coating it in crunchy panko for a delicious, modern twist on a retro recipe.