Tomatoes Au Gratin
Preheat the oven to 350 F. Cut the tomatoes in half and squeeze out the seeds. Sprinkle with 1/2 teaspoon of the salt and turn them upside down on a rack to drain for 20 minutes. Place them on
Peas with Onion and Bacon
Put the olive oil and pancetta in a saute pand and cook over medium heat until the pancetta begins to brown. Transfer the pancetta to another dish with a slotted spoon. In the same pan, cook the onion and
Sweet and Sour Pearl Onions
Parboil the frozen onions for about 2-3 minutes. Drain well and set aside. Pour the oil into a medium saute pan set on medium-high heat and cook the garlic, parsley stems, and red pepper flakes for 5 minutes. Add
Sauteed Mushrooms
In a large, nonstick saute pan, heat the olive oil over high heat until it is very hot, almost smoking, about 3 minutes. Add the diced mushrooms and cook for 2 minutes without stirring. Stir and cook 1 more
Lentils with Tomatoes and Onions
Heat the olove oil in a medium aucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute. Meanwhile, drain the tomatoes, reserving the juices
Terrine of Roasted Eggplants
Preheat the oven to 425 F. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut
Eggplant Fritters
Preheat the oven to 425 F. Cut the stem end off each eggplant, then cut them in half lengthwise. Score the cut side of each half, being careful not to cut the skin. Thoroughly rub the salt over the
Poor Man's Chickpea Soup
Cut the carrot, onion and celery into chunks. Transfer to a food processor, add the garlic, then process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or dutch oven set on
Almond, Onion, and Orange Soup
For the Almond, Onion and Orange Soup, melt the butter and olive oil in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, almonds, saffron or turmeric, coriander, cumin,
Portuguese Green Soup
Heat the olive oil in a small stock pot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook until browned, about 3 minutes. Using a slotted spoon, remove the sausage to
