Piquillo means “little beak” in Spanish, and piquillo peppers get their name from that shape, though, ironically, they don’t have the “bite” of many other pepper varieties. Grown in the Navarra region ofnorthern Spain near the town of Lodosa, they’re very mild.After harvest, they’re fire-roasted for a sweet and smoky flavor, peeled and seeded by […]
This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads. Ingredients 1 pound farfalle 6 tablespoons extra virgin olive oil, divided 2 shallots, peeled and finely chopped 4 cups cherry tomatoes […]
With origins in Sicily, this simple yet zesty sauce is also excellent with grilled salmon, beef, poultry, or vegetables. Ingredients 1/2 cup extra virgin olive oil, plus more for the fish Juice from 1 lemon 2 tablespoons hot water 2 cloves garlic, peeled and minced 3 tablespoons chopped fresh parsley 1 tablespoon finely chopped fresh […]
This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch. Ingredients 1 3-1/2- to 4-pound chicken 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup hulled green pumpkin seeds (pepitas), unsalted 1/2 cup packed fresh cilantro leaves, rinsed and patted […]
