olive oil
13 - 24 of 124 Results
13 - 24 of 124
olive oil
  • Thai Tacos

    So many flavor options, and they are all delicious! Corn or flour tortillas? Green or red curry paste? Red or green cabbage? Yum!

  • Wine and Tomato Braised Brisket with Spicy Red Onion Jam

    The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma

  • Blue Potato-Two Potato Latkes

    The addition of purple potatoes gives these classic lattes a beautiful burst of color.

  • 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.

  • Veal Osso Buco

    Veal Osso Buco is the perfect cold weather dish. It’s rich and hearty and filled with tomatoes, vegetables and a splash of dry white wine. Perfect when served next to buttery mashed potatoes.

  • Chili Braised Short Ribs

    Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying.

  • Broccoli Rabe and Cherry Tomato Pizzettas

    Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.

  • Pomegranate & Orange Leg of Lamb

    A leg of lamb is an impressive cut of meat to make while entertaining and it’s fairly easy to make. Make sure to purchase a leg that has the shank removed or else it won’t fit properly. If the shank is still part of the leg, ask your butcher to cut it off for you. This recipe calls for pomegranate molasses, which is different than pomegranate juice. You can find it at Middle Eastern grocery stores or upscale natural food grocery stores as well as online

  • Polpettone, Italian Beef & Veal Meatloaf in Dry Vermouth

    Polpettone is an Italian-style meatloaf made with veal, beef and pancetta. The lack of any tomato sauce and the addition of the grated Parmesan cheese along with the lemon zest, cinnamon and touch of nutmeg in the loaf may seem a bit odd at first but once you taste it, you’ll realize this dish is an easy centerpiece for an Italian feast.

  • 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.