Recipes with olive oil
5,878 recipes
Pasta with Grilled Poultry Sausages
Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.
Chippotle Mussels with Orange Mayonnaise
Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.
Roasted Rack Of Lamb With Fresh Mint Balsamic vinaigrette
Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.
Curried Potato Chowder
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce
Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe
Fiddlehead Salad
Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.
West Indian Shrimp
West Indian shrimp sauteed with Angostura bitters, saffron, and Caribbean herbs, then broiled under Parmesan until golden. A bold island-inspired seafood dish ready in 30 minutes.
Traditional Italian Pasta Fagioli Bean Soup
Traditional Italian Pasta Fagioli Bean Soup recipe
Easy Focaccia Topped with Sage & Onion
Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.
Pork Salad with Mustard-Soy Sauce
Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.
Rotini Nicoise with Lemon Vinaigrette
Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.
Shrimp Porcupines
Shrimp porcupines: large shrimp wrapped in shaggy kataifi pastry threads and fried golden, served on a bed of bright purple cabbage-mayonnaise sauce. A showstopping appetizer with serious crunch.
Sapa De Ajo Csah-Pah
Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.
Chili-Cheese Burgers
Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.
Hot Tamale Pie
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Grilled Chicken Breasts with Gazpacho Salsa
Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.
Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.
Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.
Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe
Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.
West Indian shrimp sauteed with Angostura bitters, saffron, and Caribbean herbs, then broiled under Parmesan until golden. A bold island-inspired seafood dish ready in 30 minutes.
Traditional Italian Pasta Fagioli Bean Soup recipe
Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.
Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.
Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.
Shrimp porcupines: large shrimp wrapped in shaggy kataifi pastry threads and fried golden, served on a bed of bright purple cabbage-mayonnaise sauce. A showstopping appetizer with serious crunch.
Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.
Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.
