Recipes with olive oil

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Italian Easter pie with layers of ricotta, mozzarella, smoked ham, spinach, sweet red peppers and fresh basil between two flaky pie crusts. A hearty holiday centerpiece served warm or room temperature.

Fava Beans, Shrimp & Savory with Orecchiette Pasta recipe

Tabbouleh tosses bulgur wheat with masses of fresh parsley, mint, scallions, and ripe Roma tomato, dressed simply with lemon juice and olive oil. A vegan Levantine cracked wheat salad that gets better after an overnight chill.

Piperies Orektiko, a Greek roasted pepper salad with oven-blistered sweet peppers, onion, oregano, and olive oil vinaigrette. A simple mezze appetizer.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

Salsa is such a great sauce that can go well with lots of things, it can be served with chips as a dip, or it can be put in the casserole as a sauce. And it is so quick and easy to make, chop a few fresh vegetables, throw them all together, here your freshly homemade salsa.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

No-bean chili with cubed stewing beef and chorizo simmered in Mexican beer, tomato sauce, jalapenos, and cayenne. A meaty, slow-simmered Texas-style chili built for serious heat.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Parmesan-crumbed chicken breast pan-fried in olive oil and butter with a crispy breadcrumb, Parmesan, and parsley crust over Dijon mustard. A golden, crunchy breaded chicken cutlet.