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magazine marinated olives with herbs and star anise
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(51)
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This fun, citrusy cocktail snack is for olive lovers only.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
5.0
(5)
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
(4.68)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
Quick
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
3.7
(3.67)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
Easy
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Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.
5.0
(4.78)
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How to unlock tons of flavor without endless chopping.
4.0
(4.2)
Vegan
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
5.0
(5)
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Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.
5.0
(5)
Easy
5.0
(5)
Easy
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Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.
4.5
(4.54)
Easy
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An herb-laced riff on aglio e olio, quick and easy.
5.0
(4.76)
Vegan
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Braised in Swanson Beef Stock, get the global flavor of your favorite pho without leaving the comfort of home.
4.5
(4.5)
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Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.
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You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
5.0
(4.89)
Quick
Quick
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If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.
3.5
(3.46)
5.0
(5)
Easy
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You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.
4.0
(3.8)