Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...

Basil is one of the most classic summer flavors. It’s fresh, herby and pairs well with other seasonal produce like tomato, zucchini and strawberries. If you’ve found yourself with a happy basil plant ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Harissa is available in both mild and spicy versions, with ...