Creaminess is added to buttery Yukon Golds with just olive oil and potato water.

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist....

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course.

Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.

Quickly cooking the calamari renders it snowy white and very tender.

Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.

Roasted with super-savory pancetta and olives, the garlicky chicken meat stays moist in a shallow bath of white wine.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors.