olive oil

Olive Picking In Tuscany Is More Idyllic With Porsena's Sara Jenkins

Countryside trek also means wine, lots of it
Sep 8, 2014 8:00 am

Autumn in the Tuscan countryside is something everybody should experience at least once. Our own Jenny Miller was there last year, picking olives and drinking lots of red wine with New York-based chef Sara Jenkins. Read her full report right here, plus news on how to reserve a place on this fall's trip.

Crab Pappardelle With Orange Zest Recipe

Tender pasta with fresh, citrus-spiked crabmeat
Jul 1, 2014 2:00 pm
Photo: Jonathan Lovekin

Belinda Harley's new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we'll definitely be adding to our repertoire. You'll never look at a can of jumbo lump crabmeat again. 

The Secret To Incredible Vanilla Bean Gelato? Just Add Olive Oil.

EVOO is the secret ingredient to better gelato
Jun 16, 2014 3:00 pm
Photo: Justin Saper

Just in time for the hot weather, a gelato trick from renowned chef Doug Psaltis. Make that creamy, sweet treat even better with the addition of silky, flavorful extra-virgin olive oil. It improves the texture and adds a luscious richness that can't be replicated. Add the best EVOO you can get your hands on, and experience the magic. If you're thinking of drizzling a little 18-year balsamic vinegar on top and garnishing with fresh herbs, you've got the right idea.

The Most Blogged, Tweeted And Pinned Feta & Lemon Dip Recipe

Tangy feta dip is a super-versatile party staple
Jun 9, 2014 12:00 pm

If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. Got two minutes? Make this simple, delicious feta and lemon dip for chips, crudite or even the main course.

Trofie a la Genovese Recipe

Rustic pasta with pesto straight from Liguria
Jun 4, 2014 11:00 am

One of the most famous Ligurian recipes, traditional trofie pasta comes together with cubed potatoes, steamed beans and bright earthy pesto in this one pot dish. High quality ingredients make this simple dish shine. The recipe, after the jump.

Cheese Upgrade: Try This Marinated Feta Recipe

Tangy feta preserved in herb-infused olive oil
Apr 30, 2014 11:00 am
marinated feta recipe
Photo: Charlotte Lasceve

You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and more by French cookbook authors Laurence and Gilles Laurendon. Preserving tangy feta cheese in olive oil enhances its flavor and makes it even more delicious crumbled in a salad or spread on bread.

We Fell Hard For Max Sussman's Lentil-Pistachio Hummus Recipe

A NYC chef re-imagines the Middle Eastern spread
Apr 16, 2014 2:00 pm

When former Roberta’s cook vet and prolific cookbook writer Max Sussman took over as chef at The Cleveland, we were interested. But when we recently visited the Soho restaurant for brunch, trying this lentil-pistachio dip, we were locked as fans. The hummus is both rich and bright and works really well when spread on salty pumpernickel chips. 

Why The Naked Aussie Stuck In A Washing Machine Taught Us A Lesson

Cooking oils aren't just for cooking anymore
Jan 7, 2014 9:30 am

Well it's only January 7 and we've already got our quote of the year. The big story on the Internet today will undoubtedly be the polar vortex guy who decided to strip naked and see if he could fit in his washing machine. When he got stuck, he called friends and then authorities, who loaded him up with olive oil, tipped the machine on its side and freed him.


Follow Food Republic

You will not miss the meat in this flavorful spin
Remember the 3 A's: aphrodisiac, absinthe, America
The way to get poached egg perfection every time
The Andean city is fast becoming a food destination
The orange veggie is more complex than you thought
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Fruity ales, hearty stouts to drink on Thursday
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.