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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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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...
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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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Shishito Peppers
by Daniela Molta
Blistered shishito peppers are simple yet exciting - about 1 in 10 are spicy.
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Watermelon Salad
by Daniela Molta
Refreshing watermelon salad with fresh herbs, nuts, cheese and Domaine Lachaal extra virgin olive oil.
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