Food MythBusters: Olive Oil in Pasta Water

There are many die-hard myths regarding pasta: a deeply rooted conviction is that olive oil should be added to the cooking water, but it’s only an urban legend. [Read more…]

One Good Find: Olive Oil Taster

One Good Find: Fior d'Olio Enlarge Everyone at the SAVEUR office knows that I’m an olive oil freak—I use it almost daily on everything from salads to soups to steak. And I’ve been a fan of Alessi’s stainless steel designs for years. So this item from the [Read more…]

Olive Oil Ice Cream

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one. [Read more…]

Foie Gras-Steamed Clams

1 cup pure olive oil

1 red onion, cut into wedges

24 littleneck or Mahogany clams, scrubbed

2 tablespoons late-harvest white wine vinegar, such as Katz’s Late-Harvest Sauvignon Blanc Agrodolce

4 tablespoons foie gras mousse, such as D’Artagnan’s

4 tablespoons unsalted butter, softened

Grilled bread, for serving [Read more…]

Braised Pork with Clams

2 tablespoons extra-virgin olive oil

1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces

Salt and freshly ground pepper

1 small onion, finely chopped

1 carrot, thinly sliced

1 celery rib, thinly sliced

1 tablespoon tomato paste

1/2 cup dry white wine

3 cups low-sodium chicken broth [Read more…]

Cataplana Stew with Sausage and Clams

Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, we’ve replaced the usual pork shoulder with sausage. [Read more…]

A Recipe by Sergio Herman

Dutch chef Sergio Herman gives you a recipe named ‘Cattled in the Field’; look closer for more details… [Read more…]

Truffle rice

For 4 persons.

– 450 g of truffle rice

– 200 ml sweet cooking cream

– Preserved black truffles (whole or sliced) 65g

– Truffle flavoured olive oil

– Parsley

– Parmesan [Read more…]

Oysters by Alfredo Russo

How do you prepare oysters like a Michelin star chef? Find out here… [Read more…]

Istrian fritada (fried eggs) with truffles

For 4 persons.

– Istrian prosciutto 50g

– Tartufete (truffle slices) 80g

– Truffle flavoured olive oil

– 8 eggs

– Parmesan [Read more…]