Semolina Fig Focaccia
Sweet pockets of soft fig dot this bread, making it a great partner with hard, salty cheeses such as aged pecorino and a selection of charcuterie, including silky prosciutto. I like to serve it cut into individual squares to frame whatever I’m serving with it.
Rye Walnut Aniseed Loaf
This wholesome loaf is based on a French recipe for walnut bread, pain aux noix. Traditionally it is paired with Roquefort, but the addition of porter makes this dense, tangy loaf even more cheese friendly. I also like a caramelly aged Gouda with it. Halve the recipe to make one loaf, or tightly wrap and […]
Roasted Shallot and Tarragon Pesto
This bold pesto from Bon Appetit is a spectacular topping for scrambled eggs, and adds a kick to potato salad.
Pumpkin Seed–Cilantro Pesto
Bon Appetit gives us this recipe for Pumpkin Seed-Cilantro Pesto, and suggests we pair it with pan-seared salmon, rice, pasta, roasted vegetables or chicken.
Olive Oil Flatbreads with Provençal Herbs
This recipe is a twist on Spanish olive oil crackers, known as tortas de aceite. The herbed sugar-salt mix creates a sweet and salty crackly caramel surface in the high heat of the oven. The flatbreads are irresistible on their own but would pair well with an oozy Camembert.
Oil-Preserved Red Bell Peppers
One of the most classic vegetables to preserve in oil is the bell pepper. This recipe, adapted from Eugenia Bone’s Well Preserved, takes time, but preserves the simple and delicious flavor and texture of the peppers.
Mint Pesto
This pesto from Food and Wine pairs well with lamb of any kind. Top a chop, roll in meatballs, top burgers or toss in a lamb-feta-orzo salad.
Marinated Baby Artichokes
These marinated artichokes, inspired by the America’s Test Kitchen DIY Cookbook, are incredibly luscious and versatile. You can use them as an accompaniment for a cheese plate, an addition to a pasta dish, a topping for pizza, or simply eat them straight from the jar.
Hazelnut, Ricotta, and Lemon Pesto
This unique, yet versatile pesto recipe from Bon Appétit does as well tossed with pasta as it does alone, slathered on a slice of baguette.
Grilled Asparagus Preserved in Olive Oil
Grilled asparagus have a subtle flavor that pairs well with the fruitiness of olive oil. This recipes doesn’t dress up the asparagus in a lot of flavors, but lets its natural early-summer green flavor shine through.
