The best way to get to Paula Wolfert’s house is to start out by the duck pond in the Sonoma town square. Drive east through a neighborhood of beautifully maintained Victorian and Craftsman-style homes ...

In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cookin g from French folks. Here’s a ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...

It’s true that autumn olives (Elaeagnus umbellata) are invasive, originating from East Asia, but there is no doubt about it: They are too numerous to wipe out at this point and are here to stay! Any ...

After the homemade OLIVE OIL and the BLACK OLIVES in BRINE, today we prepare together the CRUSHED GREEN OLIVES that we will keep in oil, they will be your favorite aperitif. #HomemadeOlives ...

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 ...

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, ...

Here's how to preserve these briney, salty treats. If you crave saltiness, olives are among the best foods you can enjoy. They’re plump, chewy, satisfyingly briny, and come in many varieties to keep ...

Each type of olive has its own unique texture, color and flavor profile. Embrace olives: Recipes and tips for cooking with different varieties You know the game you play where you have to name 10 ...