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Amy Hess Cassoulet

by Amy Hess

In her version of a classic cassoulet, Amy Hess of Lemons and Olives in Brooklyn, NY, makes her own confit and uses a smoked ham hock to impart flavor while cooking the beans. It all comes together with lardons of both pork loin and ventrèche and is finally crowned with garlic breadcrumbs and piment d’Espelette.

View Recipe Amy Hess Cassoulet

Seared Ahi Tuna Niçoise Salad

by D'Artagnan

This traditional French tuna salad hails from the coastal city of Nice and was introduced to America by Julia Child. It combines some of the finest Mediterranean ingredients, like Niçoise olives, anchovies, and tuna, with an assortment of backyard vegetables such as haricots verts, tomatoes, and lettuce. Made with ahi tuna steaks this classic can make two substantial and satisfying entrées for dinner, or four lunch-size portions.

View Recipe Seared Ahi Tuna Niçoise Salad

Pesto Turkey Burger

by D'Artagnan

Turkey burgers don’t have to be dry and flavorless. In this easy recipe, we dressed them up with two types of pesto, lots of herbs, radish sprouts, Havarti, and avocado. The pesto not only adds flavor but helps to keep the turkey moist.

View Recipe Pesto Turkey Burger

BLT Salad

by D'Artagnan

Our panzanella-style salad recipe with cubed bread has hickory smoked bacon, bibb lettuce and creamy citrus dressing for a decidedly American take on the Tuscan classic.

View Recipe BLT Salad

Vitello Tonnato

by D'Artagnan

Our easy vitello tonnato recipe with tender veal striploin is based on the classic Piedmontese dish but is quickly pan-roasted, instead of being poached. Served chilled, it can be prepared a day ahead, making it perfect for summer entertaining.

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Coq Au Vin

by Ariane Daguin

The traditional coq au vin recipe calls for a rooster, but the classic French stew can be made with chicken. Serve at a dinner party or a Sunday meal with the family.

View Recipe Coq Au Vin

Beer Braised Venison Osso Buco

by Craft Beering

This satisfying venison osso buco recipe has a rich braising liquid made with Schwarzbier, the black lager of Germany, reduced beef stock, and aromatics. Blackberries infuse a delicate, dark fruitiness and work well with the juniper and other flavors. While it is quite simple, the end result is absolutely delicious.

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Smoked Chicken Cobb Salad

by D'Artagnan

This easy recipe proves our smoked meats are good for more than just the charcuterie board. Here we’ve combined our smoked chicken breast, bacon, and hard-boiled quail eggs with some of our favorite veggies, bleu cheese, and lemony vinaigrette. Add a loaf of bread to make it a complete meal.

View Recipe Smoked Chicken Cobb Salad

Bison Chili

by D'Artagnan

Try our chili recipe with bison meat and French Tarbais beans for a variation on the classic one-pot meal. Make a day ahead for best results. Serve with your favorite toppings and cornbread.

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Baja Fish Tacos

by D'Artagnan

This popular fish recipe originated in Baja California, the Mexican peninsula just south of the border, where Japanese fisherman contributed the tempura technique and locals made it into a taco. In the 1970s a San Diego student brought the idea of a fish taco stand back from his surfing trip and a taco empire began. These perfectly fried bites of soft white fish are addictive when encased in a corn tortilla and topped with crunchy cabbage and the heat, acid, and cream from a duo of sauces.

View Recipe Baja Fish Tacos

Carne Asada

by D'Artagnan

Make this easy carne asada recipe with your favorite steak. Dried chiles add deep smoky flavor that rounds out the citrusy marinade. Great for your next get-together!

View Recipe Carne Asada