½ cup each Mediterranean-style oil-packed black olives, Kalamata olives and Mediterranean-style green olives 2 tablespoons rinsed capers 1. Prepare a charcoal or gas grill for direct-heat cooking ...

1 tablespoon extra-virgin olive oil. 1 teaspoon kosher salt, or more to taste. 1 large garlic clove, minced or pushed through a press. 2 teaspoons finely grated lemon zest, plus more for garnish ...

Serving Ideas And Customizations. This salad shines on a large platter, perfect for sharing at picnics, BBQs, or al fresco dinners. For a more filling version, serve it over a bed of arugula or ...

When making it — and even more so, when writing about it — I kept thinking about an old friend, a former copy editor colleague who, like many of us, is perhaps a touch pedantic.

Arrange lettuce leaves so they cover the entire bottom of a large platter. Pile potatoes in the centre. Arrange asparagus on the side. Add eggs at one end.

Directions. Add the potatoes to a medium saucepan, and cover with water. Season the water with a good pinch of salt, and bring to a boil. Boil the potatoes until tender, 10 to 12 minutes.

Place watercress into a large salad bowl, toss with vinaigrette. Add in the roasted mushrooms and parmesan cheese, gently toss. Plate onto a platter or into individual bowls and garnish with ...

1 1/4 cups tricolor or red quinoa; 1 tablespoon extra-virgin olive oil; 1 teaspoon kosher salt, or more to taste; 1 large garlic clove, minced or pushed through a press ...