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Bring the water to a boil in a medium saucepan. Stir in the rice and return to a boil. Reduce the heat to low, cover and cook for 20 minutes, until all the water has been absorbed. Transfer the rice

Put the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes

Heat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes. Add the potatoes and cook for 2 minutes, stirring occasionally, until they begin to brown. Stir in the onion, garlic, paprika, cardamom, cayenne,

Cut the eggplants in half lengthwise, leaving the stems attached. Score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut surfaces with 1/4 teaqspoon of the salt. Set the eggplant halves, cut-side-down,

1 (1-pound) (450-g) eggplant, cut into 1-inch (2.5-cm) cubes 3/4 teaspoon salt 6 tablespoons olive oil 1/2 white onion cut into 1-inch (2.5-cm) pieces 1 large red bell pepper, cut into 1-inch (2.5-cm) pieces 1 large yellow bell pepper, cut into 1-inch (2.5-cm) pieces 2 zucchini,

In a large saucepan, combine the flour, water, parsley, salt, pepper and cheese, whisking to eliminate any lumps. Place the pan on medium-high heat and cook, stirring with a wooden spoon, until the mixture the consistency of polenta. After 4-5

Process all the ingredients except the garlic toast in a food processor or blender for 30 seconds to 1 minute, until smooth, spreadable consistency is reached. Serve at room temperature on the garlic toast.   Chef's Tip: To serve this appetizer hot,