Castelvetrano Olive

You probably already have everything you need to make this pasta in your pantry.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Caponata This recipe makes a lot of caponata, so you'll definitely have leftovers. But it keeps well and is so addictive you'll be happy to have extra on hand.

Can be prepared in 45 minutes or less.

A 3 1/2-pound chicken works well, too, in this dish from Syracuse.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

This cheeky chicken recipe crams all of the iconic flavors of a dirty martini—olive brine, vodka, vermouth, and all—into a savory one-pan meal.

Lots to love about this low-lift dinner, but the crispy croutons might be the best part.

Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.