Grilled Baby Artichokes in a Basil and Lemon Marinade

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This recipe is remarkably easy to make, looks and tastes fabulous. A definite way to impress your dinner guests! I like to use it as an appetizer, straight up on a plate, eaten with a fork and knife. Once prepared … Continue reading

Grow Your Own Salad… Indoors!

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Starting to miss those Summer days when fresh salad ingredients were everywhere almost to the point of overkill?  You’re not alone!  As the vibrant colored leaves of Fall float to the ground to make way for the chill of Winter, … Continue reading

Zoe gives back with Camp Courant and Terry Walters!

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This past July, we had the opportunity to give back by donating tins of our Zoe for Kids Organic Extra Virgin Olive Oil to Camp Courant in Hartford, CT, the largest free day-camp in the Nation. Our friend Terry Walters, author … Continue reading

Tales from NYC Restaurant Week: La Mar Cebicheria Peruana

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I headed to La Mar Cebicheria Peruana for my last NYC Restaurant Week lunch, mainly because their menu was one of the best restaurant week menus I had ever seen. I was also informed that they will be continuing their prix fixe … Continue reading

Tales from NYC Restaurant Week: Ai Fiori

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Yesterday, I ventured to Ai Fiori for my fifth restaurant week lunch. The restaurant is a member of Michael White’s Altamarea group which is composed of seven restaurants, each embracing a different incarnation of Italian cuisine. Ai Fiori, “Among the Flowers” in Italian, showcases … Continue reading

How to open a ZOE tin in 4 easy steps!

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Do you love our snazzy tins of delicious ZOE olive oil but have had issues opening them? Worry no more! Below is a guide showing how to open a ZOE tin in 4 easy steps that will completely avoid messy … Continue reading

Tales from NYC Restaurant Week: Maialino Lunch Menu 2 UPDATED

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The pastry station at Maialino. Photo credit: http://melandliza.blogspot.com UPDATE: At the time of posting I stated that the Insalata di Polpo dish contained my least favorite herb, dill. This was not the case. Chef Nick Anderer has informed me that … Continue reading