Of all the heirloom family recipes tucked away in my converted shoe box (iPhone apps have nothing on 3-by-5 cards), one for monkey bread ranks second only to my great-grandmother’s biscuits as the ...

Raise your hand if you’ve ever thrown away the juice from a jar of olives. I’m guilty of it myself. But I’m here to tell you we’ve been doing it all wrong. That briny, salty liquid actually has ...

This salad of bright summery flavors is a riff on the Italian Panzanella. Vine-ripened tomatoes and fennel marinate in a garlicky red wine vinaigrette and then get piled onto the toasted olive bread, ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

On Aug. 3, Drummond took to Instagram to show off the steps for making her olive cheese bread — and even offered up a way to make it healthy. “Olive Cheese Bread is my best friend. It’ll be yours, too ...

Berber women sell loaves of dense and crusty bread in market stalls throughout Morocco. In this recipe, thickly slicing the olives before placing them on the unbaked bread allows the briny oil from ...

This robust, briny bread is the perfect accompaniment to any Mediterranean-inspired meal and makes a great sandwich to boot. Instructions: In a large mixing bowl, whisk together the flours, salt, ...

The Grecian New Orleanian blogger Vicki McCallef makes this divine Kalamata olive bread and sells it at the Camellia City Market in Slidell. She will also have it at the Greek Fest. She graciously cut ...

Q. I have a bread machine, and I've noticed that some of your recipes (which all work out so well) call for using a bread machine to make the bread dough. Do you have a recipe for olive bread? I've ...

When I visited Italy this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce ...

Olives are truly one of my favorite foods. I love all different types and enjoy eating them right out of a jar, chopped up for an appetizer, cooked in a savory entrée or skewered in a dry martini.