Fresh-Pressed Olive Oil Club

Garlic-and-Pepper-Crusted Beef Tenderloin

There’s nothing more celebratory than a beef tenderloin, and because it takes on the intense flavors in the crust, there’s no need for further embellishment. The center cut is the most choice, tender, and lean part of the tenderloin.  Ingredients Directions Step 1 Preheat your oven to 450ºF. In a small food processor, process the […]

Pasta With Garlic and Olive Oil

This recipe hails from one of my favorite regions in one of my favorite countries—Lazio, Italy. Fresh-Pressed Olive Oil Club members recently got to savor a bold Canino olive oil from a wonderful producer, an agricultural cooperative of small local farmers who carry on their respective family traditions and passion for growing olives. I’m happy […]

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Elegant enough for guests yet simple enough for weeknights, this one-pan dish will soon become one of your go-to dishes. (If you don’t want to cut up a whole chicken—not always the least expensive option—buy thighs, breasts, or even legs.) Serve with a nice rosé or an effervescent Lambrusco. Ingredients One 4-pound roaster chicken, cut […]