Backyard BBQ (246)
Cocktail Party (114)
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Fatty bluefish takes well to roasting and grilling.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.