Love and Olive Oil - Eat to Live. Cook to Love.

Mini Mixed Berry Pot Pies

When you think of “pot pies” you probably think of something savory, with colorful vegetables and chunks of meat swimming in a thick and hearty gravy. And that’s all fine and dandy, until you get to dessert. There’s no reason that a pot pie can’t be sweet, and with that in mind I’d like to...

That’s My Jam: an exclusive eBook series coming soon!

I’ve been working on a little side project for the last few months, and while it’s not 100% finished yet (close! so close!) I want to share a little teaser with you today… it’s something I’m super psyched about and I simply couldn’t wait any longer to tell you about it. I hope you are...

Mahi Mahi Fish Tacos with Tangy Red Cabbage Slawsa

Sometimes, words are not enough to describe something as magnificent as these fish tacos. The pictures help, surely, but there was still something missing from the title, so I had to compensate and make up my own word to describe the crunchy topping for these tacos. Slawsa. n. A vibrant, crunchy condiment that falls somewhere...

My Favorite German Pancakes

German pancakes are my ultimate desert island brunch. Meaning, if I were stuck on a desert island and could only have one brunch food for the rest of my life, this would be it. Actually, that sounds like a pretty awesome island, one I’d like to visit ASAP. This is one of those recipes that...

Easy Homemade Flavored Finishing Salts

It’s no surprise that I love edible homemade gifts. They are thoughtful, delicious, and they don’t contribute to the clutter that seems to endlessly plague our lives. If you know me, chances are you’ve gotten at least one jar of jam over the years. If you’re related to me, you’ve probably gotten a few more...

Marzipan-Stuffed Almond Sugar Cookies

This recipe was created in partnership with White Lily® Premium Flour Blends. Thanks for supporting us and the brands we love! I’ve made plenty of stuffed cookies before. I’ve made marzipan-laced cookies before. But what I haven’t done before is stuff cookies with marzipan. I mean, it seems obvious now that I’ve done it, and...

Beyond the Kitchen: Renovation Edition

Things have been a little dusty around here lately, in more ways than one. Back in September I posted about having to move temporarily while they replaced the floors in our entire building (true story: ice storms suck). We were ready to pack up all our clothes and cats and plates and props and move...

Thai Red Curry Risotto

Thai red curry meets Italian risotto in a mind-blowing mashup of flavor. Trust me, it’s better than it sounds. You usually spoon a heaping scoop of rice into your curry anyway, so why not cook it that way to begin with? When you think of it that way, it doesn’t sound so weird. At least...

Mediterranean Baked Trout with Olives, Fennel & Tomatoes

This recipe was created in partnership with McCormick® for your dinnertime pleasure. Thanks for supporting us and the brands we love! Cooking is all about timing. Fitting in a homecooked meal between finishing work and your favorite TV show that comes on at 7. Coordinating the prep and cooking to ensure that all parts of...

Homemade European-Style Cultured Butter

Homemade butter is probably something you never thought you could make. Too hard or too time consuming, you may think. But if you’ve ever accidentally over-whipped your cream until it looks slightly curdled (and I think we all have), you may be surprised to hear that you’ve actually already made butter. While butter used to...