Recipes with olive oil

Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that's worth the extra step.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Delicious pizza rolls made with cream cheese, pepperoni and green bell peppers. Easy to make and enjoy!

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Shrimp boat on a crispy Boboli shell with lemon ricotta, artichoke hearts, and herb-sautéed shrimp in a white wine reduction. Ready in 30 minutes flat.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.

Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.

Briami is a Greek oven-roasted vegetable casserole with eggplant, zucchini, potatoes, and peppers in a garlicky tomato sauce. Vegetarian, naturally vegan, and packed with Mediterranean flavor.

Butter-sauteed shrimp deglazed with white wine, served over thin pasta with a slow-simmered Provencal tomato sauce rich with basil and oregano. Worth every minute of the long, lazy simmer.

Millet with yellow split peas toasted in cumin, turmeric, and coriander. A fragrant vegan Indian-spiced grain dish with nutty millet and creamy split peas. Naturally gluten-free.

A light and scrumptious mousse that tastes great plain or with crackers and vegetables.