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Place the beef cubes in a large bowl and sprinkle with the salt and pepper, making sure the meat is coated on all sides. Add the flour and mix until well coated. Heat the oil in a large nonstick sauté

Stir 1 cup of the sugar and the water together in a medium saucepan. Bring to a simmer over medium-high heat, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan tightly

Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian, al dente). Drain the pasta well, reserving ½ cup of

To Prepare the Piccata Sauce:In a saucepan over medium heat, cook the olive oil and onion for 4 minutes. Add the garlic. Add the wine and lemon juice, and reduce by two-thirds, about 3 more minutes. Add the parsley and

To Prepare the Eggplant & Tomato Sauce:Mix all the eggplant pieces and salt in a colander. Cover with a plate and place a weight on top of the plate. Let sit, undisturbed, in the sink for at least an hour,

Make the sauce and keep it warm. To Prepare the Sauce Siciliana:Soak the raisins in 2 cups of water for 30 minutes. Drain and discard the water; set the raisins aside.In a large sauté pan over medium-high heat, heat the

Make the peas-and-links mixture first. To Prepare the Peas & Hot Links:Heat the olive oil in a large sauté pan over medium-high heat until sizzling. Add the diced hot links and onions, and reduce the heat to medium-low. Cook for