Olive

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

Give ground chicken the respect it deserves.

This fun, citrusy cocktail snack is for olive lovers only.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

Fall-off-the-bone chicken thighs are braised to perfection in a smoky tomato potlikker.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

We took the classic, beloved Chicken Marbella and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

The best dishes to have in your back pocket are the most forgiving ones.

I don't know where I'll be on New Year's Eve, but I know I'll be eating these marinated olives.

Step away from the olive bar. Marinating your own beans, artichoke hearts, and veggies at home couldn't be easier, or more impressive.

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

An herb-laced riff on aglio e olio, quick and easy.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.