Radicchio Grilled with Olive Paste and Anchovies
Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available.
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Lamb Tagine with Olives and Lemon
My wife, Meghan, and I took advantage of our proximity to Morocco to spend a long weekend
there. We fell in love with tagines and ordered several during our visit. If you don’t own a tagine—the large ceramic vessel with a conical top that seems unique to North Africa—
use a Dutch oven to cook the stew.
Chicken with Romesco Sauce
Originally concocted by shermen in Tarragona, Catalonia, olive oil- and nut-based romesco sauce is often served with seafood. This dish is perfect for a casual supper with friends. Accompany it with a green salad.
Spanish Cod with Celery Salsa Verde
We often detect celery leaf–like flavors in the superior-quality oils we deliver to your table and were excited to find the following recipe. It uses celery leaves in a deliciously creative way.