Bright, zesty, and perfectly summery, this vinaigrette recipe features orange zest and juice along with lemon juice for the ...

When used at or below 375°F, cooking with olive oil is unlikely to result in meaningful losses of nutrients—though we can’t ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an ...

Whether we’re greasing our favorite sauté pan or making a quick vinaigrette, Americans love olive oil. According to one industry analysis, the United States olive oil market was valued at $3.13 ...

Preheat a grill to high heat. Toss mushrooms in 2 tablespoons olive oil and season with salt. Grill mushrooms over medium-high heat until browned and very crisp on all sides, about 5 minutes.

Or, a stunning “carpaccio” made with raw paper-thin zucchini slices, buttery extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. It’s a classic ...

or using it in a homemade vinaigrette. You’ll retain more antioxidants and enjoy its rich, floral flavor,” she says. Deutsch agrees, saying, “When cooking with good-quality olive oil ...