Fresh lemons are as good as salt-preserved ones in a tagine, and are a great way to use up some of those leftover lemons ...

Follow steps 2-4 by cooking the vegetables. Step 2.Add some water or dry white wine to deglaze the bottom of the pan, then transfer the chicken breasts back to the pan. Reduce heat to low-medium ...

For this recipe you need a mini food processor to make the tapenade. Kalamata olives are rich purple, almond-shaped olives grown in southern Greece; Spanish green olives have a milder flavour but ...

Kalamata olives are rich purple, almond-shaped olives grown in southern Greece; Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or ...

José Andrés' tuna empanada recipe uses store-bought puff pastry and canned tuna in olive oil to make things simpler for home cooks. For a classic Spanish combination, the tuna is mixed with ...

Oops, you overbought herbs (like basil, cilantro, parsley, dill, and mint) again. Now what do you make with them? These ...

The most common olives in the U.S. are green and black, though Kalamata olives are also popular. They are often sliced or used whole in recipes or pressed into olive oil, which is also a major ...

Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated.

Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the sliced olives, softened butter and minced shallot. 2. Light a grill. Rub the salmon fillets all over with olive ...