For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in

Preheat the oven to 400 degrees. Cut 3 apples in ½ and 3 apples in quarters. Set aside Melt the butter in a large oven-proof 10-inch sauté pan set on medium-high heat. Add the sugar, and lemon juice, and stir. Cook for

In a large pot, bring the water to a boil with or without the optional salt.       Place the butter in a large skillet set on medium-high heat and cook until it sizzles, about 2 m

To Prepare the Roasted Eggplant Terrine:       Preheat the oven to 425 degrees.       Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin.

Heat the half-and-half and the chocolate in a large saucepan over medium heat until the chocolate has melted. Mix all of the remaining pudding ingredients (vanilla through egg yolks) in a large bowl with a wire whisk. When the half-and-half and

To Prepare the Scallops:Season the scallops with salt and pepper. Set aside.Heat the extra light olive oil in a sauté pan over high heat until it sizzles. Place the seasoned scallops in the oil and cook 2 minutes per side

Preheat the oven to 375 degrees. Tie the veal shanks with kitchen twine to help them retain their shape while braising in the oven. Salt and pepper the shanks and dust them with the flour, shaking well to remove the