This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies. (Recipe courtesy of Saveur) Ingredients 1 cup Cokinos Organic Extra Virgin Olive Oil 1 tbsp. anchovy paste 1⁄2 tsp. crushed red chile flakes 6 sun-dried tomatoes, thinly sliced lengthwise 6 cloves garlic,

At La Casa del Abuelo, a tiny taberna in Madrid, gambas al ajillo(shrimp with garlic) are cooked in individual earthenware cazuelitasand served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet. (Recipe courtesy of Food & Wine) Ingredients 1

This chicken salad is made with a simple dressing of olive oil and vinegar — no fish sauce, no lime juice — but it has plump pieces of chicken, lots of herbs, a nice bite in the dressing. If you can get your hands on Thai basil, it’s particularly good in this salad, but if

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want. (Recipe courtesy of Epicurious.com) Ingredients 1/2 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon fine sea salt, or to taste 3

A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat. (Recipe courtesy of EatingWell.com) Ingredients Cake 1 1/4 cups coarsely chopped walnuts, divided 1 1/2 cups white whole-wheat flour (see Note)