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

Philly Cheesesteak Sandwiches

I give up. Why don’t YOU try to photograph a cheesesteak. The gooier and meltier the better, taste-wise, but the harder it is to photograph. Disclaimer: I do not live in Philly, nor have I ever actually had an authentic Philly cheesesteak. This is my version, based on a recipe by Julie of The Little...

Wild Mushroom Papardelle

I’m inspired by simplicity. And when that simplicity is bathed in butter? Even better. This pasta dish contains two kinds of mushrooms: dried porcini mushrooms as well as the more exotic Maitake mushroom, also called Hen of the Woods mushrooms, my newest discovery. Why dried mushrooms? Why not use all fresh? While the fresh mushrooms...

Strawberry Hibiscus Jam

Life is short, and strawberry season is even shorter. Don’t waste one precious second. We ditched work one afternoon last week (shh, don’t tell) and went strawberry picking, hoping to fill our flats with ripe red berries before the rain arrived. We had no particular plans for the berries other than consuming as many as...

Brussels Sprout Mac ‘n Cheese

It’s been a long time coming, this mac ‘n cheese. I’m fairly loyal to the boxed stuff, and will admit I had never really tried a homemade version before this year. Why? I have no idea. I first attempted to recreate a version from a local restaurant in town. Word of warning: do not use...

Le Creuset Flower Cocotte Recipes and a Giveaway

Hello, spring. Hello, sunshine. Hello, gorgeous flower cocotte. Who would have ever thought cookware could bring such happiness? In part 2 of our ongoing partnership with Le Creuset®, we’ve developed two delightful spring recipes for this gorgeous new piece. This baked Lemon Risotto (pictured above) is perhaps the easiest risotto we’ve ever made. One pot....

May Kitchen Challenge: Ginger Ale

I’ve become somewhat of a ginger ale connoisseur in the recent months; after having decided that alcohol just makes me feel icky and tired of being the lame-o who only orders water. Now, it’s ginger ale. And you’d be surprised at the varying qualities of ginger ale available today. Many restaurants are, to my delight,...