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Olives and Oranges: Recipes and Flavor Secrets from Spain, Italy, Cyprus, & Beyond by Sara Jenkins and Mindy Fox

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Notes about this book

  • DKennedy on December 19, 2011

    My go-to boar ragu recipe.

  • gastronom on March 04, 2010

    In spite of some critical reviews, this is an outstanding book. Sara knows how to build flavor. Try her Classic Central Italian Meat Ragu or Pasta with Cauliflower, Olives, Capers

Notes about Recipes in this book

  • Carrot salad with lemon, sea salt, parsley, and olive oil

    • Emily Hope on November 30, 2011

      This is a very simple salad, but surprisingly good. The addition of parsley, which I'd never thought to add to a raw carrot salad, brings a lovely sharp and herbal note that plays against the sweetness of the carrots. Easy and quick, this is one of my go-to sides if I'm pressed for time.

    • Alfazed on August 09, 2015

      My go-to carrot salad, really nice simple flavors

  • Scallop carpaccio with lime juice, sea salt, and chives

    • DKennedy on April 17, 2016

      P. 29 Made this last night as a part of a multi course crudo dinner. Delicious. Next time, I will cut the scallops even thinner. Delicious.

  • Red onions cooked in orange juice

    • ae.bell on February 21, 2011

      Easy, delicious and lovely looking with red onions

  • Walnut vinaigrette

    • DKennedy on August 14, 2014

      Perfectly balanced. Omitted the walnuts, and cut the recipe in 1/3. Barely enough for a family of four. Served with baby greens, warmed lentils, bacon lardons, herbed goat cheese and a runny egg.

  • Winter root salad with English farmhouse cheddar

    • ae.bell on February 21, 2011

      This is a really wonderful recipe for a fresh salad during the winter. Very, very tasty. And healthy!

  • Beet, arugula, and cucumber salad with yogurt dressing

    • lkgrover on July 23, 2017

      I substituted mint for arugula (because it is mentioned in the note). Flavorful, and adds a pretty color to my meal. I also liked the cucumber's crunch with the tenderness of the beets.

  • Orange and mint leaf salad with roasted beets

    • Cheri on July 23, 2015

      This is really good. I had some orange Muscat vinegar and blood orange olive oil to make the vinaigrette, which was lovely. I roasted the beets ahead of time in my crockpot, which worked very well. Recommended.

    • firecooked on July 02, 2011

      Stunningly beautiful salad. Tasty too!

  • Pasta with sweet corn

    • lkgrover on September 25, 2017

      Easy vegetarian pasta dish; good with fresh corn. I used 1/2 thyme and 1/2 savory.

  • Pasta with roasted cauliflower, olives, capers, and bread crumbs

    • gastronom on December 22, 2016

      Tasty combination of ingredients that can serve as a base recipe for many variations, depending on the herbs available. Could add lemon zest, sun-dried tomatoes, various olives, etc. I always include freshly grated cheese. Bread crumbs add crunch and substance. Many cookbook authors have subsequently created variations of this recipe, but this is an original, flavorful version.

    • lkgrover on June 12, 2018

      Excellent pasta dish, creative blend of flavors & colors. I skipped the breadcrumbs because I was concerned they would get soggy. Took to a potluck dinner.

  • Classic central Italian meat ragù

    • gastronom on December 22, 2016

      Outstanding recipe. Takes time but the silky, flavorful result is worth every minute.

  • Tuscan wild boar ragù

    • DKennedy on July 13, 2015

      This is my go to recipe for boar ragu, absolutely flawless as written. I order my boar meat from Texas once per year.

  • Salmon with sugar snap peas and bacon

    • DKennedy on October 18, 2015

      P. 213 A delightful surprise. This is an easy, elegant meal that can easily be prepared on a weeknight. I bought 4 wild caught salmon fillets from TJs for $30 and prepared the recipe as instructed except I only used 1 package of snap peas (about 8 oz.) and substituted avocado oil for the butter. I can honestly say this dish wowed my entire family.

  • Roast chicken with sage, garlic, and lemon peel

    • Kp101 on October 22, 2014

      Very tasty. Used fresh rosemary instead of sage (it's what I had), added quartered red potatoes to pan. Took a bit longer (bird was just under 4 #); wondering about turning down only to 375

  • Za'atar chicken

    • inflytur on October 03, 2018

      A winner. I made this to put in the chicken farro salad. I replaced the za’tar with ras al hanout to up the Moroccan flavor.

  • Roast chicken with farro salad with preserved lemon

    • inflytur on October 03, 2018

      As suggested by the author, it is worth roasting your own chicken. I used the Za’tar Chicken recipe on page 286 but replaced the za’tar with Ras el Hanout to up the Moroccan flavor.

  • Honey-and-chili-roasted duck with fennel and farro

    • meggan on January 27, 2013

      This recipe calls for the duck to roast for 3 + hours at 300 Degrees F and this has made all the difference. Even though my duck was scrawny and I over cooked it a little, I now see that low heat is the way to go from now on when cooking duck. No smoking and but crisp skin with juicy meat. I did not make the farro and served with fingerlings with picada instead.

  • Peppery braised short ribs

    • inflytur on November 29, 2018

      N.b. This is a 2-3 day recipe as the ribs should marinate 24 to 48 hours. I marinated the meat 36 hours. Despite the amount of black peppercorns in the marinade, this is not a spicy dish. I put peppercorns in the braising liquid and puréed it with the garlic cloves and added it to the reduced braising liquid before serving.

  • Lemon olive oil cake

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  • ISBN 10 061867764X
  • ISBN 13 9780618677641
  • Published Sep 08 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)

Publishers Text

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean. Learning at the elbows of grandmothers and chefs from Tuscany to Beirut, she gained an easy familiarity with the region's cuisines and their principles. In Olives and Oranges, this accomplished cook, who is "inspired by tradition but never limited by it" (New York Times), shows how an understanding of flavor can produce great dishes from even the most humble ingredients. The recipes are startlingly simple, but each one has a unique touch.

  • Roasted Red Peppers with Celery Leaves and Garlic
  • Pear, Basil, and Pecorino Salad
  • Bacon- and Herb-Rubbed Salt-Baked Chicken
  • Spicy Lemon Chocolate Ganache Torte

Flavor notes throughout the book explain the effect of techniques or ingredient combinations on flavor so cooks can follow their own instincts and create memorable dishes.



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