3,438 olive recipes

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Moist inside and crispy outside, these scones are full of flavors.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

An exotic and decadent cake that is made with the wonderful fruit taste of passionfruit.

Individual fruit crumbles baked in ramekins with a crunchy oat, almond, and brown sugar topping. Use any fresh or frozen fruit you have on hand for a lighter, healthier dessert in under 40 minutes.

Have some fun with dinner this summer with this delicious recipe where pieces of zucchini are filled with a savory beef mixture and topped off with cheese.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Enjoy these strong coffee and chocolate flavored brownies.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.