Recipes with olive oil

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Chorizo in a tomato wine sauce served over potatoes.

Try this exotic salad that will satisfy both your hunger and tastebuds!

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Iowa Thunder and Lightning Salad is a Midwest marinated vegetable salad with cabbage, tomatoes, cucumbers, and bell peppers in a sweet vinegar and honey dressing. Chills for 2 days for bold flavor.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.