Dry-Cured Olives with Rosemary and Orange
These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour. Landon Nordeman

On this month’s Robin Hood Radio podcast, SAVEUR editor-in-chief James Oseland flipped through our March issue with host Jill Goodman, starting with the enticing cover photo. “It’s a roast lamb, a big, hearty, sexy hunk of meat, cooked Sicilian-style—a very appealing cover for carnivores,” Oseland explained. Besides lamb, Oseland talked about how king cakes from New Orleans look like spin-art, the history of Sicilian cuisine, the allure of fresh Floridian hearts of palm, and more. Perhaps best of all, we learn about the issue’s recipes, perfect for early spring: dry-cured olives with rosemary, a wild rice soup with maple syrup, and fresh, sweet roasted artichokes. Click here to listen to more of their conversation about the pleasures of meat and other delectable dishes from all over the world featured in issue #136.