Cook the oil, onion, garlic, rosemary and red pepper flakes in a 10-inch saute pan over mediumheat until the onion is translucent, about 5 minutes, stirring occasionally to prevent sticking. Add the potatoes, stir well and cook for 3 minutes. Pour

For the Spicy Mayonnaise, process capers, parsley, roasted garlic and Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use. For

Place the olive oil, garlic, and the shallots in a large saute pan set on high heat and cook for 2 minutes. Add the shrimp, cumin, saffron or turmeric and tabasco, and cook until the shrimp turns pink, about 3

Bring the chicken stock, saffron or turmeric, salt and pepper to a boil in a medium saucepan set on medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low and simmer, covered, for 15

Chop the garlic and lemon zest together until finely minced and transfer to a medium bowl. Add the feta cheese, ricotta cheese, egg, parsley, cumin, saffron or turmeric and Tabasco sauce and mix well. Set aside. Place the phyllo dough on

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,

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