Beloved for their salty flavor and chewy texture, olives are a staple of the Mediterranean diet—but are they really as ...

Toast the saffron strands in a warm skillet over low heat for 1 minute. Crumble the toasted saffron strands into the 1/4 cup hot water and set aside. Combine the potato, onion, red bell pepper, ...

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day ...

People often have strong preferences when it comes to olives. Green olives are known for their sharp, briny flavor, while black olives are milder and smoother. They may seem very different, but ...

Almost every reader e-mail which arrived in the wake of my story about The Post-Courier Cookbook, authored 50 years ago by longtime food editor Charlotte Walker, concerned the possibility of getting ...

Carol Shearer of Eagle River, Alaska, says this started as an economic question in the grocery store. She needed black olives, but not a whole can. She wondered: Why can’t you get black olives in a ...

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, ...