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A tasty fish preparation from Chef Eric Ripert.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An overnight soak in apple cider brine plus a rub of gently seasoned olive oil yields a roasted turkey with browned skin and flavorful, juicy meat.
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.
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Equal parts banana and whole wheat flour make this a very banana-y quick bread, while olive oil and applesauce keep it on the lighter side.
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This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
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Cherry tomatoes roasted in olive oil and garlic then combined with angel hair pasta set this quick and easy dish apart from all the rest.
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No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.
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Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling of dried soup finish it off.
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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Seared lamb chops seasoned with fresh rosemary are drizzled with a simple mint oil in this delicious recipe highlighting classic flavors.