From Alex: This is a typical delicious dish in my grandmother’s repertoire, that she would make weekly. I loved it so much as a kid, during our summer visits to Sevilla, that I reached out to my relatives in Spain to track down this recipe. I remember coming in for lunch, just as it was […]
olive oil
Dreamy, Warm Winter Gazpacho
Potatoes, not bread, thicken this innovative winter gazpacho inspired by Alex Province’s Spanish grandfather.
How to Doctor Canned Clam Sauce to Make Luscious Linguine
From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti; we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory? We decided to […]
Best Roasted Mushrooms with Parmesan & Pine Nuts
This is genius, so hats off to Adam Ried and his associates at Cooks Illustrated, where somebody suggested something absurdly clever — soaking mushrooms in a little salty water for a few minutes to make them especially moist after roasting. We don’t know who wanted to pair the roasted mushrooms with parmesan and pine nuts, […]
Olive Oil and Parmesan Popcorn
Everybody at our popcorn party ate this one. The Italian seasoning combined with the parmesan cheese… so simple, yet so divine. Tangy, cheesy, with just the right amount of salt. Someone would make a fortune packaging this stuff.
Anna Tasca Lanza’s Special Pesto
Our featured pesto recipe is in Nancy Harmon Jenkins new cookbook, Virgin Territory, about the culture and practice of making olive oil in the Mediterranean region. Each of her recipes, which are her own or those of her friends, have olive oil as an important ingredient.
