Lara Lyn Carter of Food Network fame and Georgia’s Dave Snyder take olive oil to new heights in these five Southern-inspired recipes.
The highest-caliber olive oil that competes with the nation’s and world’s best is produced in an unexpected locale, Georgia.
Take in the views and taste the fresh-pressed olive oil at these picturesque olive farms around the country.
After a year-long, pandemic-induced hiatus, the sounds of the zurna flute and beating drums again greeted thousands of Turkish wrestling fans …
Olives and their oil are cornerstones; go for four to six servings per day (a serving could be 1 teaspoon of olive oil, five olives or one-eighth of an avocado). Olive oil delivers healthy monounsaturated fats and plant compounds called polyphenols.
Consider using it as your go-to for cooking. Olive oil is packed with heart-healthy monounsaturated fats.
A bottle of extra virgin olive oil from Italy or Spain is sure to please. Look for EVOO in cans or dark bottles because this delicate stuff doesn't like light. First cold-pressed is best. I recommend Lucini.
It's fun to play around with a single ingredient in many forms.
Halloween is weeks away, and I am very scared. Not of trick-or-treaters coming to my door, or of my car being soaped (even though it needs it).
Dear Doctor: For years now, I've been trying to eat more fruits and vegetables, less meat and a whole lot of olive oil and mixed nuts. Now I'm…
Yield: 4 servings
It's summer. It's hot. And we still need to make dinner.
There were a lot of highlights on our first camping trip: Great scenery, challenging hikes, a tent that filled with bugs after a tent flap was left open, the Wes Craven-worthy screaming in the dead of night when a spider (allegedly) crawled across someone’s arm. My personal favorite, however, was the pie. I wasn’t sure how good I would be at camping or at cooking over a fire. But when I served up a variation on our favorite cobbler, fireside, at the end of a long day of hiking, the genuine delight I got in return was enough to keep me coming back.
With the unofficial opener of the grilling season past us, we are ready once again to get serious about the practice of dinner — and maybe breakfast, lunch or happy hour — spent in the great and glorious outdoors, either dining alfresco or cooking that way.