Olive Oil

Serves 6 When beets are on the menu at Tomasso Trattoria, the staff is likely to be eating beet greens. They’re nutritious and delicious, here blanched and sauteed, then topped with a lemon vinaigrette, chopped tomato, and toasted almonds. Greens from 2 bunches beets Salt and pepper, to taste 3 tablespoons olive oil 1 clove garlic, finely chopped 2 tablespoons lemon juice 1/4 red onion, very thinly sliced ...

Serves 4 4 ciabatta rolls, halved, or 1 chewy Italian loaf, cut into fourths and halved 1½ tablespoons olive oil 4 grilled eggplant steaks 1 cup puttanesca sauce 8 ounces fresh mozzarella, cut into 8 thin slices 16 large leaves fresh basil Salt and pepper, to taste 1. Brush the exterior of the...

Serves 10 1 boneless fresh salmon fillet (3 1/2 to 4 pounds) 2 tablespoons olive oil, or to taste Salt and pepper, to taste 1/2 bunch fresh thyme, parsley, or dill 1 lemon, cut into wedges (for serving) 1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet. Line the bottom with a piece of parchment paper.

Serves 4 with leftovers SAUCE 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 fillets anchovy, chopped ½ teaspoon crushed red pepper 1 tablespoon chopped fresh oregano ¼ cup red wine 1 tablespoon capers ½ cup pitted Kalamata olives, chopped ...

Many who taste Effie's Homemade Oatcakes fall in love with the slightly sweet, buttery, and nutty cracker-cookie. The same goes for crunchy corncakes, made with masa and cornmeal, subtly flavored with anise. Owners and longtime pals Irene Costello and Joan MacIsaac started the Hyde Park company five years ago. Last year, they added a crispy, pecan nutcake with a caramelized flavor, perfect as a tea biscuit. Now, the Effie's ladies have rolled out a line of rustic crackers made with Turkish coarse semolina.

Serves 8 Refrigerate this dish for at least a few hours or, preferably, overnight, so the bread cubes soak up the egg and milk custard. Olive oil (for the dish) 3 tablespoons olive oil 5 shallots, thinly sliced 1 each red and orange bell peppers, stemmed, seeded, and chopped 10 ounces cremini mushrooms, sliced 1/3 cup chopped fresh parsley 1 pound...

FLORENCE — “If it’s supple, then it’s fresh,’’ says Antoinette “Toni’’ Mazzaglia, squeezing the talon of a rooster’s foot a butcher has handed her. We all take a squeeze, feeling the flesh give way to the pressure of our fingers. We then turn from the meat shop and wander over to the site of the next lesson: balsamic vinegar. While Tuscany beckons food lovers with glowing visions of olive oil, cheese, and wild game, the reality here in the region’s capital can be far from appealing.

The savory quick breads known as cakes sales are fixtures of French home cooking. Often served with wine and aperitifs, they also appear at picnics, potlucks, and other informal meals.   OLIVE AND ROSEMARY BREAD Makes 1 9-inch loaf Baking spray ½ cup coarsely grated plus ½ cup finely grated Parmesan 2 cups all-purpose flour 1 tablespoon baking powder Salt and pepper 1½ cups pitted Kalamata olives, chopped 3 large eggs, beaten ½ cup plain yogurt (not nonfat)

Serves 4 You need a pan large enough to toss the cauliflower and spaghetti together. Salt and black pepper, to taste 1 head cauliflower, broken into florets ¼ cup olive oil 4 cloves garlic, thinly sliced 1 teaspoon fennel seeds ½ teaspoon crushed red pepper Grated rind and juice of 1 navel orange ...

Serves 4 with leftovers 2  tablespoons olive oil  1  large onion, chopped  4  cloves garlic, chopped  2  teaspoons ground cumin  2 1/2  teaspoons crushed red pepper  3  tablespoons sesame seeds  6  cans (15 ounces each) fava beans, drained and rinsed   Grated rind and juice of 4 lemons  3 1/2  cups water   Salt and black pepper, to taste  1/2  cup chopped fresh parsley   Olive oil (for sprinkling)

Serves 4 You need a pan large enough to toss the cauliflower and spaghetti together. Salt and black pepper, to taste 1 head cauliflower, broken into florets ¼ cup olive oil 4 cloves garlic, thinly sliced 1 teaspoon fennel seeds ½ teaspoon crushed red pepper Grated rind and juice of 1 navel orange ...

Serves 4 The classic Italian combination of garlic, lemon rind, and parsley, called gremolata, enhances this salad of barley, asparagus, sugar snaps, and cherry tomatoes. Serve with grilled chicken or fish. ⅔ cup barley, rinsed Salt and pepper, to taste 3 cups water 1 bunch asparagus, ends snapped off, stalks cut into 2-inch lengths 20 sugar snap peas, strings removed, pods cut thickly on the diagonal 1 pint red or golden...

Brightly flavored and vivid green, Argentinian chimichurri sauce is meant for grilled steak. But the parsley-based, lightly garlicky condiment also pairs well with pork, chicken, shrimp, and sturdy fish. Vinegar provides a lively acidity, crushed red pepper a little bite, and olive oil smoothes out the flavors. Grill strip, rib-eye, or your favorite steak, and serve with the sauce. A generous shot of vinegar cuts through rich red meat like a knife. Use some of the sauce for the steak, the remainder to dress a healthful grain salad.

Serves 6 A typically Roman springtime vegetable dish, vignarola is named for orchard workers. Sylvia Poggioli's recipe comes from the vegetable stand Da Claudio a Campo de' Fiori, in the heart of Rome, where she shops regularly. Similar recipes are on Italian websites. The dish begins with guanciale, a thickly sliced bacon cut from pig cheek (here we use olive oil). Cooking time depends on the quality of vegetables; if they are very fresh, the dish should be ready in about 30 minutes.

Serves 8 4large eggs1pound small new potatoes orfingerling potatoes2tablespoons olive oilSalt and pepper, to taste1pound green beans, trimmed1bunch asparagus, ends snapped off1bunch slender carrots, halved1bulb fennel, very thinly sliced4small Armenian cucumbers orpickling cukes or 1 Englishcucumber, thinly sliced1small jicama, halved and very thinly slicedExtra olive oil (for sprinkling) 1. Bring a saucepan of water to a boil. Use a slotted spoon to ease the eggs into the water.

Serves 8 Spanish paprika, called pimenton, adds a warm spicy kick both to the chicken marinade and the vinaigrette for dressing the greens. CHICKEN 8chicken breast halves, skin and bones intact2tablespoons olive oilSalt and pepper, to taste1teaspoon smoked Spanish paprika2cloves garlic, finely chopped2lemons, thinly sliced2bunches arugula, stemmed1bunch frisee lettuce, snipped into2-inch pieces8ounces fresh spinach, stemmed 1. Trim off excess fat from the chicken.

Makes 2 loaves The Vardaros, who keep a vegetable garden, have been known to leave surplus zucchini on their neighbors’ porches under the cover of night. These loaves are another of their tactics to keep the prolific squash under control. The couple makes it with Picual olive oil, a mildly grassy, vegetal variety. And unlike some other zucchini-use strategies, this bread makes a welcome surprise for the folks next door. Butter (for the pans) Flour (for the pans)

Serves 8 Italian cooks use the highest quality olive oils for baking because of its unique combination of buttery taste and rich density. This easy, traditional olive oil cake with lemon has a light, but tight crumb and stays moist for days (if it lasts that long). Countess Romana Bicocchi of Numerouno olive oil estate in Tuscany gave me the recipe last year, which I adapted using American flour. Serve wedges of this cake midmorning with coffee, in the afternoon with tea, or after dinner with oranges or clementines.

Serves 8 Aleppo or maras peppers add a warm heat to this salad. You can also add 1 teaspoon crushed red pepper or 1 chopped jalapeno pepper. 1cup fine-grain bulgur (cracked wheat)1cup boiling waterJuice of 2 lemons2teaspoons Aleppo or maraspeppers1bunch fresh parsley, finely chopped1bunch fresh mint, finely chopped1bunch scallions, finely choppedSalt, to taste½cup olive oil½pound sugar snap peas, trimmed and sliced on the diagonal2cups frozen peas, thawed1pint cherry tomatoes, quarteredExtra mint (for garnish)

The savory quick breads known as cakes sales are fixtures of French home cooking. Often served with wine and aperitifs, they also appear at picnics, potlucks, and other informal meals.   OLIVE AND ROSEMARY BREAD Makes 1 9-inch loaf Baking spray ½ cup coarsely grated plus ½ cup finely grated Parmesan 2 cups all-purpose flour 1 tablespoon baking powder Salt and pepper 1½ cups pitted Kalamata olives, chopped 3 large eggs, beaten ½ cup plain yogurt (not nonfat)