Recipes with olive oil

Truffle and ahi tuna drizzled with oil and vinegar.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Pennsylvania Dutch chicken casserole layers egg noodles, shredded chicken, and a cheddar cream sauce with celery, peppers, and pimentos. Slivered almonds on top deliver a buttery toasted crunch.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

A tasty and scrumptious dish that will satisfy your hunger and invite new flavors and aromas into your home!

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

A deeply flavored beef stew braised in Burgundy wine and rich stock with carrots, potatoes, rutabaga, mushrooms, and caramelized tomato paste. Thickened with a dark roux for velvety body.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.