Foods by "Olive" category| Page 10

Basque Style Tortilla with Tuna and Tapenade

Olive and Parmesan Skillet Cornbread

Beef Carpaccio with Orange Olive Salsa and Shaved Cheese

Roast Leg of Lamb with Olive and Rosemary Paste

Author: Ed Behr

Cod Piccata Paprika

Author: Elana Amsterdam

Farinata with Sage, Olives, and Onion

Author: Peggy Knickerbocker

Swiss Chard with Olives and Raisins

Grilled Pompano and Shrimp with Lemon, Olives, and Bay Leaves

Tapenade

Egg and Potato Salad with Green Olives

Zucchini "Noodles" with Eggplant and Tomatoes

This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.

Author: Katherine Sacks

Cracked Wheat Salad with Green Olives and Golden Raisins

Author: Susan Spicer

Grilled Chicken with Olive Purée

Veal Cacciatore

Author: Melissa Roberts

Braised Pork Ribs with Blood Orange, Fennel, and Black Olives

Grilled Fattoush with Halloumi and Eggplant

We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).

Author: Chris Morocco

Vegan Niçoise Style Salad

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked...

Author: Nava Atlas

Endive Leaves with Roasted Red Bell Pepper Salsa

Pasta Rustica with Smoked Mozzarella

Tapenade Stuffed Leg of Lamb

Author: Lauren Tourondel

Niçoise Toast

Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation...

Author: Molly Baz

Italian Bread Salad

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Author: Lillian Chou

Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta

Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds,...

Author: Rhoda Boone

CHEESE OLIVE PUFFS

Morrocan Tangerine and Olive Salad

Roast Monkfish with Crisp Potatoes, Olives, and Bay Leaves

Roasted Turbot on a Crisp Potato Cake with Teardrop Tomatoes and Gaeta Olives

Author: Marc Vetri

Pork Meatballs and Cucumber Salad

If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...

Author: Kendra Vaculin

Pot Roasted Celery Root with Olives and Buttermilk

Author: René Redzepi

Herbed Tuna Burgers with Tapenade and Tomatoes

Author: Tony Rosenfeld

Potato Pancakes with Chunky Vegetable Stew

Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette

Author: Gina Marie Miraglia Eriquez

Caponatina Toasts

Black Cod with Olives and Potatoes in Parchment

Author: Gina Marie Miraglia Eriquez

Linguine with Uncooked Tomato, Arugula, and Olive Sauce

Herbed Green Olive Salad

Navy Bean and Escarole Stew with Feta and Olives

There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...

Author: Claire Saffitz