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.
Creamy Cauliflower Soup with Rosemary Olive Oil
by Daniela Molta
Presented in NYT Cooking, this silky cauliflower soup includes a rosemary infused olive oil.Original recipe: https://cooking.nytimes.com/recipes/10...
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.
Shishito Peppers
by Daniela Molta
Blistered shishito peppers are simple yet exciting - about 1 in 10 are spicy.
Watermelon Salad
by Daniela Molta
Refreshing watermelon salad with fresh herbs, nuts, cheese and Domaine Lachaal extra virgin olive oil.
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