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Pour the olive oil in a nonstick skillet and cook over medium-high heat for 2-3 minutes until it starts to sizzle. Add the mushrooms and flavor with salt and pepper. Stir well and cook for 2 minutes. Add the chives and stir

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Cook the extra virgin olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and mix together. Increase the heat to medium-high

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Make the Peperonata (see related recipes) the day before.Mix the marinade ingredients in a food processor and process to a cream-like consistency.Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill

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Homemade stock is an overnight affair, but the time required will be rewarded whenever you taste a recipe that calls for it. Place all ingredients except the egg whites (keep these, covered, in the refrigerator) in a large stockpot. Bring

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Place all the ingredients in a large stockpot and bring to a boil. Simmer, with the lid ajar, for 2 hours. Strain the stock and discard the vegetables. Return the liquid to the pot and simmer for 40 minutes longer. Transfer

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Brush a nonstick saute pan with the olive oil and heat over medium heat for 1 minute. Add the bread crumbs and cook, stirring, until brown, about 2 minutes. Transfer to a bowl, add all the remaining ingredients and mix well.

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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

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In a sauté pan cook the garlic, onion, and red pepper fl akes in the olive oil over medium-low heat for 4 to 5 minutes, stirring well. Add the pine nuts, raisins, bay leaf, parsley, and basil. Cook for 3 more

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In a large, deep sauté pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Sauté for 3 to 4 minutes. Add the salami and the fresh herbs (except the 2 tablespoons of

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Measure flour, water, milk, eggs, butter and salt into a blender or a mixing bowl. Blend or whisk until smooth. Cover and refrigerate the batter for 15-30. When ready to cook the crepes, add about ¼ cup more cold water