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Olive Oil Zucchini Bread
by Daniela Molta
From NYT Cooking, this moist loaf, made with olive oil and yogurt, is less sweet and more complex than most zucchini breads.
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Pumpkin Bread with Bourbon & Olive Oil
by Daniela Molta
From NYT Cooking, this hearty pumpkin bread is a twist on the traditional version with the addition of bourbon, browned butter and cardamom.
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Avocado Toast
by Daniela Molta
Avocado toast on pumpernickel bread featuring Domaine Lachaal extra virgin olive oil.
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