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 ...

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 ...

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 ...

This recipe recreates the light, open-crumbed focaccia we ate at Panificio Fiore in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable ...

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 ...

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 ...