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Oil

  • Recipe

    Classic Basil Pesto

    To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. Video: Watch our Homegrown/Homemade team make a batch of…

  • Recipe

    Twice-Marinated Mushrooms

    These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them…

  • Magazine

    Savory Gifts from the Kitchen

    Looking for that something special to give these holidays? These savory homemade treats will please everyone on your list

  • Recipe

    Orange-Hazelnut Olive Oil Cookies

    Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee.

  • Recipe

    Roasted Fingerling Potatoes

    If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

  • Article

    Extra-virgin olive oil

    At the peak of summer, eating light takes on a whole new meaning. Crisp salads with vibrant vinaigrettes, lightly dressed fresh pastas, and grilled lean meats and vegetables dominate the…

  • Recipe

    Basil Vinaigrette

     

  • Article

    Olive oil on hand

    I tend to buy olive oil for cooking in large containers, but they are too heavy and unwieldy to pour from every day. I used to decant the oil into…

  • Recipe

    Lemon-Garlic Oil with Herbs

    If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

  • Recipe

    Goat Cheese & Olives Marinated in Olive Oil with Bay Leaf & Peppercorns

    Pull the jar out of the refrigerator about half an hour before serving. Vary the recipe by using ricotta salata cut into 1-inch cubes and lemon zest in place of…

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