Several Spanish olive oil tortas in a bowl lined with a lace linen cloth.
David Loftus
1 of 10

Spanish Olive Oil Tortas ~ Tortas de Aceite

Spanish olive oil tortas, or tortas de aceite, taste just like the store-bought sweet olive oil tortas by Ines Rosales when you follow our instructions. Crisp. Crackly. And with just the right amount of sweet. Here’s how to make them at home as well as how to serve them.
A medium-rare rib roast deboned and sliced into pieces on top of a wooden cutting board
David Loftus
2 of 10

Jamie Oliver’s Sunday Roast

Jamie Oliver’s Sunday roast is entirely worthy of a special occasion although it’s also an easy way to transform any old day or night into a meal to remember.
A chicken and leek pot pie in a white square baking dish with a server and forks and knife nearby.
Анна Журавлева
3 of 10

Chicken and Leek Pot Pie

To call this the best chicken and leek pot pie is only a litle bit hyperbolic, we think. The name comes from Jamie Oliver, who crafted this pot pie from a version he was served. With a crisp, puff pastry lid and full of chicken, sausage meatballs and veggies, who are we to argue?
A tangle of Japanese cucumber salad, made with cucumbers, mint, cilantro, and an rice vinegar dressing.
David Loftus
4 of 10

Japanese-Style Cucumber Salad

This Japanese-style cucumber salad, called sunomono, is one of the simplest summer salads. All it takes is cucumbers, vinegar, oil, ginger, and lemongrass to start the conversation.
Steak sandwich pieces side-by-side and stacked on top of each other on a wooden table.
David Loftus
5 of 10

Steak Sandwich

Jamie Oliver’s steak sandwich isn’t your ordinary ‘wich. Caramelized onions, sharp mustard, and lemony watercress means you’ll want to buy extra flank steak at the butcher so you have leftovers.
A plate of warm arugula salad -- caramelized red onions, arugula, shaved Parmesan, and toasted pine nuts with a balsamic drizzle.
David Loftus
6 of 10

Warm Arugula Salad

Jamie Oliver’s warm arugula salad is easy-peasy and “scrummy”, as the man himself says. Warmed and caramelized red onions, pine nuts, and bacon warm the arugula just enough. It’s easy. And spectacular.
A pile of seared scallops, asparagus, and leeks on a white plate.
David Loftus
7 of 10

Seared Scallops, Asparagus and Leeks

These seared scallops, asparagus, and leeks make up a light, healthy, spring-inspired meal.
A white bowl filled with pappardelle pasta with meat sauce sprinkled with chopped rosemary.
Jamie Oliver
8 of 10

Jamie Oliver’s Pappardelle with Beef Ragu

This pappardelle with beef ragu is essentially a braised beef sauce that can be made on the stovetop or, better yet, in the slow cooker. If your want to use beef, I suggest you reach for chuck.
Bowl of onion soup with two slices of bread covered with melted cheese and a sage leaf
David Loftus
9 of 10

English Onion Soup with Sage and Cheddar

If you have the opportunity, get hold of as many different types of onion for this soup as you can. Sweat them gently, and you'll be amazed at all the flavors going on.
A close-up of a bowl filled with rigatoni noodles, covered with Parmesan cheese and basil.
Oran Tantapakul
10 of 10

Rigatoni with Tomatoes, Eggplant, and Mozzarella

Rigatoni with sweet tomatoes, eggplant, and mozzarella is a deceptively easy pasta dinner that tastes much more difficult. Cheesy and filled with silky eggplant, tomatoes, and cream, it also bakes into a magnificent casserole.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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