A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven.

This wonderful Genovese flatbread has small pockets of flavorful olive oil and the delicate crunch of sea salt.

The fresh flavor of green beans is highlighted by lemon and olive oil.

A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

The peppery bite of left over arugula blends with walnuts, garlic, and olive oil into a pesto-like sauce with unlimited potential.

The pan sauce for these scallopini—chopped tomatoes, white wine, chicken broth, olives, and basil—is bright and interesting, yet very comforting.

Many vegetables benefit from roasting, which deepens their flavor, and broccoli is no exception. Frying capers first in a chile-laced olive oil, where they bloom and crisp, then showering them on top,...

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter.

Serve these rosy nibbles in place of olives at a cocktail party or alongside a juicy steak.