Archive

Preheat oven to 500°. Brush the pepper halves with 4 tablespoons of the olive oil, place skin-side-up on a nonstick baking sheet and bake for 15-20 minutes, until the skin is blackened. Transfer the peppers to a large paper bag,

Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30

To make the dough: Mix the sugar, warm water and yeast and let it rest for 5 minutes. In a large bowl, mix the flour and salt. Add the bubbling yeast mixture and the olive oil. Mix well until the

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

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

Preheat the oven to 425 F. Sprinkle the eggplant slices with 1/4 teaspoon of the salt and place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry. Line the bottom of two large

Preheat the oven to 450 F. Put the eggplant into a metal colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let it drain for 15 minutes. Remove and pat very

For the Olice spread: Place all the ingredients in a food processor and process for 30 seconds, until it reaches a spreading consistency. This topping will not be completely smooth. Transfer to a bowl and set aside.   For the Ricotta/Gorgonzola Spread: Pur'ee the

Place 1/4 cup of the Gorgonzola cheese and the cream in a small saucepan and cook over medium heat until the cheese has melted and the sauce has a smooth consisitency. Remove from the heat to cool. Slice the cantaloupe in

In a medium bowl, toss the tomatoes, garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the