Marinated feta with pan-roasted shishito peppers and olives

The first time I saw shishito peppers was in New York City’s famous Union Square Greenmarket. One of the farmers, whose specialty was Asian vegetables, had a huge crate of these gorgeous little green peppers – they looked most tempting! Since then, I’ve been such an avid fan of the exotic peppers that I’ve even grown them in my own garden.

[read more…]

{ 2 comments }

Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

[read more…]

{ 9 comments }

Pan-fried olives with rosemary

November 15, 2012

Pan-fried olives with rosemary

Olives – those supremely flavorful little packages – have become a stand-by in most households. Indeed, a bowl of olives is the finger food of choice at dinner parties. Olives are now so common, it’s easy to take those gems for granted.

[read more…]

{ 28 comments }

Blood Orange and Valencia Orange Salad with Olive Vinaigrette
The end of February is the time of year when I become incredibly thankful for citrus fruits. They bring a welcome freshness to late-winter fare, while giving us a foretaste of spring.

Today’s salad is so simple that it can be assembled in minutes. After trimming and slicing the oranges, all you need to do is arrange them with baby greens on the plate – then drizzle them with a luscious olive vinaigrette, which spikes the sweet-and-sour orange slices with bits of briny saltiness.

[read more…]

{ 21 comments }

Marinated olives with fennel

We’re all about to embark on the exciting-yet-frantic holiday party season. But it’s also the time of year when we want to go the extra mile, and serve something distinctive to our guests. In that spirit, even the customary bowl of mixed olives could use a little dressing up.

[read more…]

{ 15 comments }