When we decided to take on the challenge of making real Italian gelato for the restaurants, olive oil was the first flavor I knew I wanted to make. It’s one of the most talked-about and raved-about flavors at Mario and Joe’s pizzeria, Otto, in New York. Plus, I love the flavor of olive oil so much that there was no way I would pass up an opportunity to use it in a dessert. The olive oil isn’t even cooked here, so you’ll really taste the flavor. Pull out all the stops when choosing the olive oil—and use olio nuovo when it’s available.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.