Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Author: Ben Jackson
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Author: Dimitri Moshovitis
Author: Anna Thomas
Author: Susie Fishbein
Author: Stephen Gontram
Elevate the humble aubergine to the next level with this fun dish - the crunch of breadcrumbs contrasts beautifully with the buttery, silky aubergine. If you've never enjoyed aubergine cooked like this,...
Author: Jamie Oliver
Author: José Andrés
This is such fun - we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes...
Author: Jamie Oliver
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.
Author: Olia Hercules
Author: Mona Talbott
Author: Bon Appétit Test Kitchen
Author: Midge Stark
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market...
Author: Rose Pascale
Author: Ari Kolender
Author: Diane Rossen Worthington
Author: Suzanne Tracht
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
Author: Jennifer Iserloh
Author: Melinda Anderson
A delicious family meal that's easy to put together and makes the most of store-cupboard heroes. Double batch the sauce to stash in the freezer for future meals.
Author: Jamie Oliver
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they...
Author: Esaul Ramos
Even better when made with all different types of ripe tomatoes - the more colour the better!
Author: Jamie Oliver
Author: May S. Bsisu
Author: Gina Marie Miraglia Eriquez
Author: Lawrence Saez