If you’re on the hunt for an appetizer that’s as elegant as it is simple, this recipe for Marinated Mozzarella Balls, ...

Chef Jason joined us to share a recipe ripped from the pages of his menu, the classic Chicken Marsala. Click below to watch ...

Follow steps 2-4 by cooking the vegetables. Step 2.Add some water or dry white wine to deglaze the bottom of the pan, then transfer the chicken breasts back to the pan. Reduce heat to low-medium ...

Kalamata olives are rich purple, almond-shaped olives grown in southern Greece; Spanish green olives have a milder flavour but because of their large size, they are often stuffed with anchovies or ...

Taste is largely determined by the variety of the olive and its degree of ripeness when picked. Both the timing and method of harvesting have a huge impact on the finished oil. In autumn ...

The olives can be stuffed and breaded ahead of time. You can even fry them in advance and keep them warm in a low-temperature oven. The only labor-intensive part is stuffing the olives ...

Heat the olive oil in a heavy-based pan and cook the steaks until they are lightly golden. Remove and keep warm. Add more oil to the pan, if necessary, and cook the finely chopped onion until it ...

"It's delicate, covers a lot of bases flavor-wise, very healthy and easy to make," Stanley Tucci says of his cod recipe with ...

Preheat grill to medium-high. In a small bowl, whisk together ¼ cup olive oil, olives, tomatoes, feta, herbs, lemon juice and dried oregano. Season with salt and set aside to marinate.

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers ...