Recipes with olive oil

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Mushroom and onion spaghetti sauteed in olive oil with fresh tomato, basil, and oregano. A light, simple pasta ready in under 10 minutes.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Huevos rancheros with poached eggs on steamed flour tortillas topped with a fresh tomato-chili sauce and grated cheddar. A quick Mexican-style breakfast for two that comes together in 35 minutes.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Sweet tomato sauce which you can have it with any spicy starter.

Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.

Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.

Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.