A tangy marinade turns a boring appetizer into an addicting one. These olives are easy to make ahead of time, too.
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 bay leaf
2 cloves garlic, minced
2 cups black ripe pitted olives, green olives, and/or stuffed olives
Heat a small skillet over medium heat. Add the coriander and cumin seeds and cook, stirring frequently, until the seeds are toasted and fragrant, about 3 minutes.
Add the seeds to a jar with a lid. Add the olive oil, vinegar, salt, paprika, crushed red pepper, bay leaf, and garlic. Place the lid on the jar and shake to combine.
Add the olives to the jar. Seal the jar and shake to coat the olives in the marinade.
Place the spicy marinated olives in the refrigerator and chill for 2 hours or up to 30 days. Drain the marinade when serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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