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Place the potatoes in a medium saucepan, cover with water, bring to a boil and boil until just tender, about 20 minutes. Drain well. Preheat the oven to 375 F. Cook 2 tablespoons of the oil in a 12-inch nonstick skillet set

Preheat the oven to 350 F. Cook the pasta in a large pot of boiling water according ot package directions for just tender. Drain well, cut it into 2-inch pieces and transfer to a large bowl. Add the basil, parsley, garlic,

Preheat the oven to 450 F. Place the slice onions, lemon juice, oregano, red pepper flakes and chopped garlic in a medium nonstick saucepand and cover with the water. Bring to a boil and simmer until all the water has evaporated,

Wash and dry the grouper fillets, removing any remaining bones. Place the fillets in a deep casserole and set aside. In a medium bowl, mix the wine, lemon juice, garlic, parsley, salt and pepper and whisk well. Pour over the fish

To prepare the sauce, pour 2 tablespoons of the olove oil into a large saute pan and cook the shallots and garlic over medium-high heat until the garlic starts to sizzle, 2 minutes. Add the wine, being careful to avoid

In a Dutch oven or a lage saucepan with a heavy bottom, cook the olove oil, garlic and anchovy paste on medium-high heat until the garlic starts to sizzle, about 2-3 miinutes. Add the shrimp, red pepper flakes, oregano, salt

Wrap one slice of prosciutto around each shrimp, making sure the body is completely covered, while leaving the tail and the last piece of shell exposed. Squeeze it tighlty in your palm to make sure the prosciutto clings to the

Put the tomatoes into a bowl and break them up into small pieces. Pour the olive oil into a large saute pan on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown,

Pour the water into a nonstick saute pan, add the chopped onion and cook over high heat until the water evaporates. Add 2 tablespoons of the olive oil, 1 tablespoon of the garlic, the raisins, pine nuts, red pepper flakes