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Heat the olive oil and garlic in a large saute pan set on high heat until sizzling, about 2-3 minutes. Add the lemon zest and coriander and stir. Add the spinach. It will look like a lot of spinach when

Combine the tomatoes, salt, pepper and sugar in a medium bowl. Let it sit for 5-10 minutes, until the tomatoes have released some of their juices. Heat the olive oil in a large saute pan set on high heat until sizzling,

Preheat the oven to 400 F. Cut the leafty stalk s off the fennel bulbs. Trim the root ends - not too much, just enough to remove the brown from the end. You want enough of the root left to

Preheat the broiler. Place the onions and mushrooms on a baking sheet in an even layer. Drizzle the olive oil evenly over the top and sprinkle with the salt and pepper. Place under the broiler, 4-6 inches from the heating

Preheat the oven to 400 F. Put the onions and balsamic vinegar in an 8 inch square baking dish. Sprinkle with the salt and pepper. Top each onion with one-quarter of the butter. Cover the baking dish with aluminum foil

Put the potatoes into a large saucepan with enough water to cover by 2 inches. Cover the pan and bring to a boi over high heat. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook

Preheat the oven to 400 F. Crease a 9 x 13 inch baking dish with the butter. In a large bowl, toss the potatoes, salt, pepper and garlic. Spread one-third of the potatoes in the bottom of the bakind dish.

Place about 2 inches of water in the bottom of a large pot. Set a steamer tray in the bottom, cover and bring to a boil. Place the potatoes in the steamer tray, cover the pot and steam for 12-15