Recipes

Adapted from NYT Cooking, this fresh basil pesto is as versatile as it is tasty. Use it on pasta, as a marinade, a condiment, or a dip!

From Food52 x Joy the Baker, bath chickpeas in olive oil, herbs and spices for a rich & spicy appetizer or entree.

From Savory Simple, this baked feta with olive oil and honey appetizer is packed with savory and sweet flavor.

From NYT Cooking, this moist loaf, made with olive oil and yogurt, is less sweet and more complex than most zucchini breads.

Presented in NYT Cooking, this silky cauliflower soup includes a rosemary infused olive oil.Original recipe: https://cooking.nytimes.com/recipes/10...

From NYT Cooking, this hearty pumpkin bread is a twist on the traditional version with the addition of bourbon, browned butter and cardamom.  

This classic hummus recipe from New York Times Cooking is very versatile - try it with carrots, celery, pita, bread, on a sandwich or salad.

Blistered shishito peppers are simple yet exciting - about 1 in 10 are spicy.

Lemon garlic oil dressing is a staple - try it on any salad.

Refreshing watermelon salad with fresh herbs, nuts, cheese and Domaine Lachaal extra virgin olive oil.

Avocado toast on pumpernickel bread featuring Domaine Lachaal extra virgin olive oil.