Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

From crispy spanakopita and juicy chicken souvlaki to flaky baklava, these authentic Greek recipes bring fresh Mediterranean ...

No matter how many fad diets come and go, one thing remains consistent: Experts tout the Mediterranean diet as one of the ...

Empanadas stuffed with a mixture of beef, olive and boiled egg are popular in South American countries throughout the Andes Mountains. Instructions: In a large skillet, heat oil over medium-high heat ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...

There are hundreds of versions of this salad in Spain, where it’s a cafe standard. Some are assembled with just tuna, tomatoes, olives, and onions, with olive oil as the dressing, others with corn or ...

You go to the supermarket and olive oil is on your shopping list — but there are so many to choose from. What do all those terms on the label mean? Extra virgin? Cold-pressed? Last fall, I was invited ...

Do you really need a recipe for scrambled eggs? You do if you want eggs that are consistently fluffy and moist! This recipe from Milk Street uses olive oil, which gives them a velvety texture and ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...