Recipes with olive oil

Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

Soft whole wheat rolls with potato flakes for pillowy texture, brushed with egg wash and topped with crunchy rolled oats. Honey-touched dough makes 16 pull-apart rolls.

These Maryland-style crabcakes sear golden on the stovetop, then finish in the oven for tender centers. Old Bay seasoning, sautéed peppers, and fresh garlic pack them with classic Chesapeake Bay flavor.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

This a quick and tasty version of the classic Italian Chicken Marsala.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.