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 […]
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 […]
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 […]
A quick romp in an olive oil-based marinade for as little as 30 minutes, a brief stint in a hot oven, and dinner is served! If desired, serve with the Braised Fennel and Lentils. Rice or couscous work well with the salmon, too. Ingredients 1 1/2 pounds salmon fillets, skin off Coarse salt (kosher or […]
