She may not have been there from Day One: When the Santa Monica Farmers market first opened, Amelia Saltsman was living in Malibu, running a cooking school, raising young children and driving to ...

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

I’ve been salivating over “Pasta Veloce,” the newest cookbook by my dear friend and bestselling author Frances Mayes. Perfect for when you want a delicious taste of Italy veloce, or fast, all the ...

Amelia Saltsman’s Roast Chicken with Tangerines, Green Olives & Silan (Recipe reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman ...

If you're looking for a different variety of olives for your next charcuterie board, mixed green salad, or tapenade, Giada De Laurentiis' top pick could be your new secret weapon. In an interview with ...

The spread had us wondering why tapenades are more commonly made with black olives, and my neighbor Annie Rose said, “It tastes much more complicated than it is.” Flavored with tamari and cumin, a ...

When the weather is hot, and it’s too stifling to cook or move, this salty, briny olive concoction will hit the spot. It’s called olivada. Similar to tapenade, minus the anchovies, the star ingredient ...

I've always gravitated toward black olives; I think my first experience was when I had them on my favorite Subway sandwich and they were delightful. Green olives, for whatever reason, were the bane of ...