Recipes / - All Soups & Salads -

Red Rice with Apricots and Toasted Pine Nuts

Red Rice with Apricots and Toasted Pine Nuts

Nutty & Fragrant Red Rice has a delicate toasted-nut fragrance, further enhanced by dried fruits, fresh orange zest and pine nuts. I personally like to use the tart apricots from California. This recipe pairs especially well with chicken, duck, ham and venison.

Soft and Fluffy Pumpkin Dinner Rolls

Soft and Fluffy Pumpkin Dinner Rolls

Whole wheat flour gives these rolls a nice earthy taste, without weighing them down. They can also take your post-Thanksgiving turkey sandwiches to the next level.

Bean Soup “Zuppa di Fagioli”

Bean Soup “Zuppa di Fagioli”

Recipe poor but very common in the Mediterranean diet of Calabrian peasants. The bean soup, very rich in iron and proteins, replacing the meat in the meal of the peasants. It is very easily prepared with dried beans, onion, rosemary and a prince of the kitchen, the extra virgin olive oil.

Bulgur Wheat Risotto with Peas, Asparagus and Graviera

Bulgur Wheat Risotto with Peas, Asparagus and Graviera

Crunchy asparagus combined with peas in a delicious bulgur wheat risotto. Perfect to be served as a main dish for vegetarians or side dish to accompany meat.

Ready For Your Spanish Breakfast?

Ready For Your Spanish Breakfast?

“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español

You Can’t Butter a Salad

You Can’t Butter a Salad

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

The Rise of Olive Oil Baking

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Sole Searching

Sole Searching

It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

Star Chef Recalls the Humble Cretan Tastes of his Childhood

Star Chef Recalls the Humble Cretan Tastes of his Childhood

"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

Joëlle Laffitte: Notes from the Farmers Market

Joëlle Laffitte: Notes from the Farmers Market

One of the most important lessons I've learned in this country is that when buying certain ingredients, there is a time to hold onto your money, and there is a time to let it go.