olive oil

Cilantro, Basil, and Mint Yogurt Dip Recipe

By Emma Laperruque | June 29, 2012

Yogurt Dip with Cucumbers and Carrots


Crudités are one of the simplest, most well-liked party appetizers: a plate of colorful vegetables, served with your favorite dip. Since the dish is so popular—especially during barbeque season—your choice of dip gives you the chance to truly shine as a host. Raw veggies are a given, but what kind of sauce does your family serve with them? Though it’s tempting to buy that ready-made jar of ranch dressing at the super market when you’re picking up your produce, if you just grab a few extra ingredients and spend another five minutes in the kitchen, you can take your crudités from appetizing to downright addictive.

Here, a food processor does nearly all the work. You toss in fresh basil, cilantro, mint, and garlic, and blend together until finely chopped. Then you add thick Greek yogurt, the juice and zest of one lemon, a few glugs of olive oil, salt and pepper to taste, and blend again. Just like that—totally done! The fresh herbs make this dip flavorful—and beautiful—and the yogurt base, instead of mayonnaise or sour cream, makes it good for you, too. It’s the perfect center piece for crudités, but also goes great with other dishes, from crab cakes to fish sticks to pita chips.

Recipes

One Ingredient, Two Ways: Rosemary

By Suzanne Lehrer | April 11, 2011

rosemary

Photo: Suzanne Lehrer

One Ingredient: Two Ways By Suzanne Lehrer

Whenever I eat rosemary, I can’t help but think of the rosemary oil hair treatments my mom would give my sister and me when we were younger (supposedly very good for your hair)-but I didn’t think of the herb as a culinary ingredient. Alas, no longer! Rosemary, as I discovered this week, is a very versatile herb, in that it straddles the line between sweet and savory-and equally enhanced both of the different dishes I made. Read More

Recipes

Olive Oil & Clementine Bundt Cake Recipe

By Tara O'Keeffe | January 6, 2011

Photo: kiri73

Photo: kiri73

It’s the new year, which means many of us are trying to eat better and cook nutritious meals. Sneaking healthier ingredients into your favorite foods is a fun challenge, and what better to experiment with than dessert!

Baking with olive oil is a wonderful way to lighten up baked goods and adds a fruity flavor to a variety of treats like cakes, cookies, and pie crusts. Used in place of less desirable fats like butter and shortening, its heart-healthy properties can make us all feel a little less guilty about indulging in a piece of cake.

This recipe for Olive Oil and Clementine Bundt Cake, adapted from the glorious cookbook Baked Explorations, will become your new go-to cake. It’s not dense and heavy like most Bundt cakes, and features the bright and tart flavor of the seasonal clementines at your local market. You can enjoy this for dessert with a spoonful of whipped cream, or have a slice with your morning coffee. Pick up a fruity bottle of olive oil this weekend and conduct your own experiment.

Using high-quality olive oil is important. Don’t use your everyday stuff – the cake showcases the olive oil’s flavor.  My favorite is from O. & Co.

Adapted from Baked Explorations: Classic American Desserts Reinvented

Photo: Tara O’Keeffe

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