I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

This olive tapenade recipe features toasted walnuts for texture and flavor along with a bit of orange zest to brighten the ...

Green olive tapenade, a chunky, briny, satisfying appetizer is matched here with warm, fresh goat cheese. Prepare the tapenade in a food processor, taking care not to over-work the mixture so it stays ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. If there’s one thing we can’t get enough of when it comes to ...

I’ve been salivating over “Pasta Veloce,” the newest cookbook by my dear friend and bestselling author Frances Mayes. Perfect for when you want a delicious taste of Italy veloce, or fast, all the ...

Preheat oven to 425 degrees. Cut 2 sheets of heavy duty foil, then lay each piece separately on the counter top. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion ...

You know the game you play where you have to name 10 foods you would bring to a desert island? When tasked with answering this complex question I always choose olives as one of my forever foods. They ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Never have I ever made this linguine recipe right. I’ve cooked it on more occasions than I ...

While many of us primarily associate olives with their starring role in martinis, where they add that perfect briny finish to the classic cocktail, these versatile Mediterranean fruits offer so much ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...