My twist on this now-classic dish is to serve it with dukkah, a little-known nut-and-spice blend that’s Egyptian in origin but has been wildly popularized half a world away in Australia. Dukkah is wonderful on vegetables, but you can use it to make compound butter or as a sandwich spread, to add zest to a […]
This cake includes one of my favorite nuts—pistachios—and, of course, extra virgin olive oil. You’ll love this cake with a scoop of ice cream for dessert or on its own for breakfast the next day…if you have any left! Ingredients Directions Step 1 Preheat your oven to 350ºF. Line the bottom of a 9″ springform […]
Concord Grape and Olive Oil Harvest Cake Recipe, Spotlight on Concord Grapes, The Power of Pistachios and Naps When I was growing up, my grandparents had several Concord grapevines. I loved to pick the deep-purple clusters and wished I could have them all year-round. Since early fall is the only time they’re available, I’ve always […]
Grilled meat with herbaceous chimichurri sauce is a South American staple, popular in Argentina, Brazil, and Chile. Substitute flank steak or hanger steak if you can’t find skirt steak. Ingredients For the chimichurri: 1 cup fresh flat-leaf parsley, stemmed 1/2 cup fresh cilantro 3 to 4 cloves garlic, coarsely chopped 1 tablespoon fresh or teaspoon […]
