olives

Loaded Sweet Potato Tots Recipe

Crunchy tots, starring olives, almonds and chorizo
Nov 3, 2014 3:00 pm
sweet potato tots
Photo: Katie Chudy

Raise your hand if you don't love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at your next get-together.

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.

Rosemary Black Olive Grissini Recipe

Thin, crunchy breadsticks to pair with anything!
Aug 15, 2014 1:00 pm
olive rosemary grissini

Afraid to bake because you think you'll mess it up? Grab a copy of blogger-turned-cookbook author Charmian Christie's The Messy Baker and break out that flour. Whether you're a shaky-handed cake fiend or a pie lover who just can't seem to make an aesthetically pleasing pastry, there's a recipe in here for you. First up, Italian breadsticks — grissini — that actually look better a little malformed. 

Behold! The Muffuletta In Quesadilla Form.

That famous Cajun Italian sub with a fresh twist
Jul 30, 2014 1:00 pm
Photo: Guy Ambrosino

You love your cast-iron skillet, and we love that you love it. Make the most of this bromance with The New Cast Iron Skillet Cookbook, an ode to the best, most versatile and frankly attractive pan in your kitchen. With recipes from the American South to Europe, South America, Asia and beyond, you'll have plenty of reasons (besides "too much bacon") to break out this book and cook something great. Can't decide between a muffuletta and a quesadilla? Problem solved. 

Warm Spanish Olives With Clementines And Toasted Marcona Almonds Recipe

Savory warm olives make an addictive appetizer
Jun 18, 2014 2:00 pm

Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook, Taming the Feast, is the ultimate guide to hardcore al fresco entertaining. Need an easy, flavorful and light appetizer to keep the crowd in check while the whole pig roasts? This recipe is a must-know for olive fans.

Pasta-Stuffed Peppers Recipe

A vegetarian Italian twist on stuffed bell peppers
Apr 9, 2014 2:00 pm
Photo: Alan Richardson

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're made even more Italian by being stuffed with pasta.

Spanish-Style Roast Chicken Recipe

Topped with smoked paprika, black olives, peppers
Dec 3, 2013 2:00 pm

Hey, sometimes you don't have a ton of dough. It's close to rent day, you splurged on fancy winter camping equipment, it happens. Thankfully there's Cook On A Shoestring, from author Sophie Wright. Bet you never knew how to turn such a small amount of food into so, so very many meals. Take this spiced-up Spanish roast chicken, for instance.

Paccheri Pasta With Swordfish, Olives, Capers And Mint Recipe

Franny's pasta with fish and spices is perfect
Jul 30, 2013 2:01 pm

We're so happy Brooklyn cornerstone Franny's condensed their spectacular repertoire into one of the best cookbooks of the summer. Prepare for homestyle Italian food of the finest quality, each recipe with its own quirky twist. This swordfish pasta may have you making more trips to the fish market.

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.