3/4 cup extra-virgin olive oil

Any Way Niçoise

Artichokes with Romano, Cracked Pepper and Olive Oil

Asparagus, Green Onion, Cucumber, and Herb Salad

Beef Tenderloin with Salsa Verde

Big-Batch Marinated Bell Peppers

Cavatelli Salad with Artichokes and Goat Cheese

Chicken Pot-au-Feu

Chickpea-Carrot Salad

Chimichurri Marinade

Chive Tartines with Smoked Salmon

Cobb Salad with Balsamic Shallot Vinaigrette

Crudites with Olive Oil and Flavored Salts

Crunchy Breadcrumb Dressing with Prunes

Eggplant Napoleon

Farmstand Tomato Soup with Arugula Pesto

Green Rice with Tomatoes, Eggs, and Almonds

Grilled Brined Shrimp with Garlic Oil

Grilled Chicken Summer Salad

Harissa-Crusted Pork Crown Roast

Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Heirloom Tomato Salad with Burrata Cheese and Kalamata Dressing

Leaving-Home Penne Rigate with Broccoli

Lebanese Garlic-Marinated Chicken on the Grill

Leek and Celery Pie

Leeks with Mustard Vinaigrette

Lemon-Lime, Corn, and Jalapeño Relish

Light Nicoise Salad

Mediterranean Pasta Salad

Meyer Lemon Cake with Lavender Cream

New Year's Rice Cake

Perfect Pesto Pasta

Pistou of Summer Vegetables

Salt and Vinegar Potato Salad

Spaghetti with Parsley Pesto

Sprightly Lemon Vinaigrette

Tomato, Cucumber, and Pita Salad

Tre Tre Tre Cake

Tuscan Kale Caesar Slaw

Tuscan Tuna Salad with Fennel

White Bean and Radish Salad

Yukon Gold Potato Salad with Chiles, Cilantro, and Toasted Cumin