Olive Oil

Ingredients For the Pasta Salt for pasta water 2 tablespoons olive oil, plus more as needed 2 medium leeks, trimmed, white and light green parts thinly sliced (about 500ml/2 cups) 680g (1½ pounds) mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced 450g (1 pound) short pasta, such as ziti or cavatappi 2 tablespoons white miso 180ml (¾ cup) grated Parmesan, plus more for garnishing 1 tablespoon sherry or red wine vinegar, plus more to taste 1 tablespoon chopped parsley leaves and tender stems Equipment Large pot for pasta Dutch oven or deep 12-inch skillet Colander Measuring cups and spoons Instructions Stage 1: Setup (5 minutes) Start the pasta water: Bring a large pot of salted water to a boil. Stage 2: Cook the Vegetables (15 minutes) Sauté the leeks: Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil. ...

Ingredients Pasta and Base 450g (1 pound) cavatelli, orecchiette, or ditalini pasta Kosher salt and freshly ground black pepper 60ml (¼ cup) extra-virgin olive oil, plus more for serving Flavor Components 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes) 4 medium garlic cloves, thinly sliced 30ml (2 tablespoons) chopped fresh sage 30ml (2 tablespoons) minced fresh rosemary Chickpeas Two 440g (15½-ounce) cans chickpeas, drained 120ml (½ cup) reserved chickpea liquid (aquafaba) Finishing 1-2ml (¼ to ½ teaspoon) red pepper flakes 10ml (2 teaspoons) grated lemon zest 30ml (2 tablespoons) fresh lemon juice Equipment Large pot for pasta 12-inch skillet Wooden spoon or pasta fork Fine grater for lemon zest Instructions Stage 1: Cook the Pasta (10 minutes) Bring 4 quarts of water to a rolling boil in a large pot Add pasta and 1 tablespoon salt Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions) Reserve ¾ cup of the pasta cooking water Drain pasta and return to pot; set aside off heat Stage 2: Build the Sauce (5 minutes) Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat Add anchovies (or substitute), garlic, sage, and rosemary Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes) Add drained chickpeas and red pepper flakes Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes) Stir in reserved chickpea liquid and lemon zest Stage 3: Combine and Finish (5 minutes) Scrape the entire chickpea mixture into the pot with the pasta Set pot over medium heat Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes) Add more pasta water as needed until sauce clings to pasta Remove from heat and stir in lemon juice Taste and adjust seasoning with salt Notes Vegetarian Anchovy Substitutes White or red miso paste (2-3 tablespoons) - provides similar umami depth Capers (2-3 tablespoons, chopped) - adds brininess and tang Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami Soy sauce or tamari (1-2 tablespoons) - liquid umami boost Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce Make-Ahead Tips Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days Reheat gently before combining with freshly cooked pasta Variations Add a handful of baby spinach or arugula at the end for greens Include halved cherry tomatoes for freshness Top with toasted breadcrumbs for texture Use butter beans or cannellini beans instead of chickpeas Storage Refrigerate leftovers in an airtight container for up to 3 days Reheat gently with a splash of water or olive oil to loosen the sauce Not recommended for freezing as pasta texture will suffer Source Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita ...

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

Ingredients Yield: One 8-inch loaf Butter, for the pan 185g grated zucchini (1½ cups) 105g dark brown sugar (½ cup) 80ml olive oil (⅓ cup) (or other oil such as safflower or canola) 80ml plain Greek yogurt (⅓ cup) 2 large eggs 5ml vanilla extract (1 teaspoon) 190g all-purpose flour (1½ cups) 3g salt (½ teaspoon) 3g baking soda (½ teaspoon) 2g baking powder (½ teaspoon) 4g ground cinnamon (1½ teaspoons) 1g ground nutmeg (¼ teaspoon) 2g finely grated lemon zest (1 teaspoon) 55g chopped walnuts (½ cup) (optional) Method Preheat oven: Heat oven to 175°C (350°F). Butter an 8-inch loaf pan. ...

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes

Equipment 8x8" baking dish Parchment paper Preheat Oven Preheat oven to 350°F Ingredients 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan 130 grams (1 cup) all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder 25 grams (¼ cup) Dutch-processed cocoa powder 60 ml (¼ cup) boiling water 85 grams (90 ml) melted unsweetened chocolate 1 large egg, at room temperature 1 tablespoon vanilla extract 165 grams (¾ cup) packed dark brown sugar 65 grams (⅓ cup) granulated sugar Dutch Processed Cocoa Powder If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder. ...

Special Equipment Fine-mesh strainer 9" Tart pan Rimmed baking sheet Rasp-style zester Medium saucepan Wire cooling rack Preheat Oven Preheat oven to 350°F Ingredients Crust 215 grams all-purpose flour 65 grams sugar 2.5 grams table salt 120 ml extra-virgin olive oil 30 ml (2 tbsp) water Filling 200 grams sugar 15 grams all-purpose flour 1 gram table salt 3 large eggs plus 1 large yolks 15 ml grated lemon zest 120 ml lemon juice (about three lemons) 60 ml extra-virgin olive oil Clip on candy thermometer or instant-read thermometer Method Crust Adjust oven rack to middle position and preheat oven to 350°F. Whisk together: flour sugar salt Add olive oil and water; stir until a uniform dough forms. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan. Using your fingers, press the dough to an even thickness over the bottom of the pan. Crumble remaining dough and press into fluted sides of pan. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking. Remove from oven. Filling 10 minutes before crust is finished baking… ...