Photo By Alex Lau yield: 4 SERVINGS INGREDIENTS: 2 pints cherry tomatoes 4 sprigs thyme 4 garlic cloves, smashed 1/4 cup COOC certified EVOO Kosher salt 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces Flaky sea salt Country-style bread, brushed with oil, toasted in oven (for serving)… Continue Reading
Photo By Michael Graydon & Nikole Herriott, Prop Styling By Kalen Kaminski, Food Styling By Rebecca Jurkevich yield: 8 SERVINGS INGREDIENTS: 2 1/2 lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large 2 heads of garlic, halved crosswise 1 (4″) piece ginger, scrubbed, sliced lengthwise into 1/8″-thick planks 3 large sprigs… Continue Reading
yield: 4 SERVINGS INGREDIENTS: 3 plantains, tops and bottoms trimmed 3 tbsp olive oil, plus more for drizzling Kosher salt Cracked black pepper 1 tbsp toasted, crushed cumin seeds, or 2 teaspoons ground cumin 1 tbsp honey 1 lime, zested and juiced 1 sm shallot, minced 1/2 cup cilantro leaves and tender stems DIRECTIONS Preheat… Continue Reading
Photo by Alex Lau, Food Styling by Sue Li yield: 4 SERVINGS INGREDIENTS: 1 tsp. coriander seeds 1 tsp. fennel seeds ½ tsp. black peppercorns ¼ cup COOC certified EVOO 4 garlic cloves, thinly sliced 6 scallions, coarsely chopped ½ serrano chile, thinly sliced (optional) 2 2×1″ strips lemon zest 2 large leeks, white and… Continue Reading
yield: 1 LARGE CAKE total time: 2 HOURS INGREDIENTS: For Lemon, rosemary and olive oil layer cake: 2 eggs 190g castor sugar 5ml (1 tsp) vanilla essence 160ml COOC certified EVOO 250g cake flour, sifted 5ml (1 tsp) bicarbonate of soda 5ml (1 tsp) baking powder pinch salt 15ml (1 tbsp) fresh rosemary leaves, finely… Continue Reading
Photo by: Chelsie Craig, Food styling: Kate Buckens yield: 4 SERVINGS INGREDIENTS: ½ cup walnuts Kosher salt 4 oz. fresh ricotta Zest of 1 lemon 1 garlic clove, finely grated 2 tsp. finely chopped oregano 2 oz. finely grated Parmesan (about 1½ cups), plus more for serving ¼ cup COOC certified EVOO Freshly ground black… Continue Reading
Photo by: Louise Hagger/The Guardian, Food styling: Emily Kydd. Prop styling: Jennifer Kay. yield: 1 SERVING total time: 45 MIN INGREDIENTS: 1 large sweet potato (250g), cut into 2½cm-thick rounds 3 tbsp COOC certified EVOO Salt and black pepper 4 garlic cloves, peeled and thinly sliced 200g tomato passata ½ tsp caster sugar 100g datterini tomatoes (or… Continue Reading
Photo By Alex Lau, Food Styling By Judy Mancini yield: 4 SERVINGS INGREDIENTS: 1 Tbsp. Dijon mustard 2 tsp. Worcestershire sauce 2 garlic cloves, finely grated 2 Tbsp. plus 2 tsp. fresh lemon juice 2 tsp. freshly ground black pepper, plus more ⅓ cup plus 2 tsp. COOC certified EVOO, plus more for grill 6… Continue Reading
Photo By Chelsea Kyle, Prop Styling By Beatrice Chastka, Food Styling By Dana Bonagura yield: 4 SERVINGS total time: 50 MIN INGREDIENTS: 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups) 3 garlic cloves, peeled, thinly sliced 6 thyme sprigs 1/4 tsp. crushed red pepper flakes… Continue Reading
Photo by Stephen Kent Johnson, Food Styling By Rebecca Jurkevich, Prop Styling By Kalen Kaminski yield: SERVES 4 INGREDIENTS: 2 oil-packed anchovy fillets (optional) 1 small garlic clove, thinly sliced 1 cup chopped tender herbs (such as parsley, dill, and/or basil) 1 Tbsp. chopped pickles (capers, cornichons, or chile) 2 Tbsp. fresh lemon or lime… Continue Reading