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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.

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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