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Baked Sweet Potato with Olives, Feta, and Chile

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato...

Author: Janneke Vreugdenhil

Tapenade Stuffed Leg of Lamb

Author: Lauren Tourondel

Three Cheese Pasta Salad with Olives

Author: Barbara Dod Whittle

Roasted Eggplant and Pickled Beet Sandwiches

Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something...

Stuffed Zucchini

Author: James Beard

Pressed Broccoli Rabe and Mozzarella Sandwiches

I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli...

Author: Julia Turshen

Poached Chicken with Tomatoes, Olives, and Green Beans

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

Author: Lillian Chou

Relish Tray

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Author: Anna Stockwell

Chicken Picadillo Enchiladas

Author: Charlie Jones

Citrus Salad with Fried Rosemary and Olives

Author: Bon Appétit Test Kitchen

Mediterranean Chicken Salad

Author: Paulette Sexton

Quinoa Mushroom Frittata With Fresh Herbs

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study...

Author: Drew Ramsey, M.D.

Moroccan Chicken Pot Pie

Author: Veronica Chambers

Turkey Burgers With Tomato Jam, Olives, and Feta

Savory flavors make these turkey burgers really delicious.

Author: Amy Finley

The BA Muffuletta

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread:...

Author: Chris Morocco

Veal Cacciatore

Author: Melissa Roberts

Turkey Mole

Author: James Beard

Swiss Chard with Olives and Lemon

Author: Daniel Patterson