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Heat the oil in a large nonstick saute pan set on medium-high heat until it begins to sizzle, about 2 minutes. Add the sausages and brown on all sides, approximately 5 minutes. Remove the sausages from the pan and set

Heap the garlic, rosemary, thyme, marjoram, and parsley on a cutting board and chop to a fine consistency. Press the chopped herb mixture into both sides of the pork chops, wrap them in plastic wrap and refrigerate for at least

Preheat the oven to 500 F (260 C). Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1-to2-inch (2.5 to 5 cm) long slits randomly around the pork

Bring the vegetable or chicken stock to a boil in a large covered saucepan. Reduce the heat to low and simmer until needed. In a 4 quarter saucepan set on medium heat, cook the butter and olive oil until sizzling, about

Preheat the oven to 450 F. Place the large (4 quart) casserole dish in the oven to preheat. Sprinkle 1/4 teaspoon each of the salt and pepper on the chicken thighs. Heat 1 tablespoon of the olive oil in a

Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Cook the aspatagus, pine nuts, sun-dried tomatoes, shallots, red pepper flakes, garlic,

Bring the water to a boil in a large pot. Heat 2 tablespoons of the olive oil in a large saute pan set on hgih heat until sizzling, about 2 minutes. Add the shrimp and scallops and cook until the