Grilled Lamb and Onion Kabobs with Olive Aioli

  Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also…


Radish and Orange Salad with Peppery Orange Dressing

Radishes don’t get enough love in this country and I have no idea why. They are both peppery and sweet, crunchy, and quite refreshing. Teamed up with oranges, arugula, and olives, they make a great side salad. By the way, The best way to slice radishes is with a food…


Baked Striped Bass with Sherry Vinaigrette, Olives, and Capers

Back in the early eighties a pioneering new fish restaurant called Le Bernardin opened up in New York as the American outpost of a French original. Under the direction of Chef Gilbert Le Coze, Le Bernardin’s revolutionary stroke was to reduce significantly the butter and cream required in classical French…


Olives: Substituting Ripe Olives

Jerry e-mailed the Kitchen Shrink that he couldn’t find the Kalamata olives called for in a recipe he wanted to try and wondered if you can substitute canned California ripe olives for Kalamata olives in a recipe? Canned California ripe olives and oil-cured European ripe olives are really very different…