I have a well-deserved reputation as an olive oil junkie. I use olive oil in most dishes, and not with a light hand. When my regular customers saw this dessert on the menu, they thought I’d gone too far—until they tasted it. The oil takes the place of butter and makes for an incredibly moist crumb. It’s delicious with candied oranges and whipped cream, or by itself in the afternoon with a cup of tea. Or if you’re a chocolate lover, try a slice drizzled with the chocolate sauce from the ,meringues recipe on pages 159–160.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.