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Pour the oil into a large stockpot. Add the garlic, red pepper flakes, oregano, rosemary, onion, carrot and celery and cook over medium heat until the mixture starts to sizzle. Lower the heat to simmer, cover and cook for 5

Sprinkle 1/4 teaspoon of the salt over the eggplant, place in a colander with a plate and a 1-pound weight on top and let drain for 15 minutes. In a large stockpot, cook the olive oil, onion, garlic, dreid porcini, oregano

In a large stockpot on ,medium heat, cook the 4 tablespoons of olive oil, the onion, garlic and oregano until the oil starts to sizzle. Reduce the heat to low and cook for 8 minutesm stirring occasionally. Add the bread,

Place the onions, potatoes, chicken stock, wine, salt, pepper and parsley in a large stockpot, cover and bring to a boil. Reduce the heat to its lowest setting and simmer for 1 hour, stirring every 10 minutes. Place one bread

To make the onion/tomatoe relish, pour the olive oil into a large nonstick skillet and heat on medium until it sizzles. Add the sliced onion and cook until soft, tossing occasionally, for 3 minutes. Add the garlic, 1/4 teaspoon of

Pour 1 tablespoon of the oil into an 8-inch nonstick saute pan and heat on high until almost smoking, about 2 minutes. Add all the sliced mushrooms and cook 2 minutes, tossing once. Add the salt, pepper, shallots, garlic, parsley

Preheat the oven to 375 F. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce

Pour the oil into a large saucepan set on medium heat and cook the garlic until it starts to sizzle, about 2 minutes, Add the onions, reduce the heat to medium-low and cook for 3 minutes. Add the tomatoes, bell

Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside. Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about