I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

small bowl of tapenade on a serving platter with crostini - Michelle McGlinn/Tasting Table We may receive a commission on purchases made from links. Tapenade is the salty cousin to dips and spreads ...

Cook's notes: Pit kalamatas by whacking them with the flat side of a cleaver or other instrument. The pit will pull out easily. Toast nuts in a 350-degree oven for about 10 minutes, monitoring for ...

Kyle Taylor of North Shore Private Dining is sharing his recipe for a perfect starter to serve at spring and summer gatherings: A crostini with basil chevre and olive tapenade. He starts with a Vienna ...

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished ...

Don't be overwhelmed when trying to come up with new and different menu plans for your next game day football-watching party. I'm recommending a bit of tasty tapenade to get your guests in the mood ...

Simplify pairing wine with food by attending less to the texture, flavor or weight of each and more to what’s in each: elements such as salt, sweet, acid, fat or alcohol. Those elements pair well ...