Pour the oil into a large saute pan and heat on high until it ripples and almost starts to smoke. Add the mushrooms and cook until brown on one side, about 3 minutes. Flip the mushrooms onto the other side

In a small nonstick pan, add the extra-light olive oil and the pancetta or diced bacon. Cook over medium heat until the bacon is nicely browned. With a slotted spoon, transfer the cooked bacon to a plate lined with a

Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly over both sides of the shrimp. In a large nonstick sauté pan, add the extra-light olive oil and cook over high heat for 3 minutes

Preheat the broiler to high. Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place

Bring the water and salt to a rapid boil. Add the rice. Stir once, gently. Bring back to a boil; cook for 10 - 12 minutes (like pasta). After 8 or 9 minutes, taste a grain or two, and continue

Mushrooms’ Marinade: Place mustard, anchovies, lemon juice, sherry wine vinegar, salt and pepper in the food processor. Process until smooth. With the machine running, drizzle in the olive oil.   Salad: In a large bowl, mix the sliced mushrooms with the chopped parsley, basil, diced

Whisk olive oil and lemon juice together, adding white pepper, salt, and oregano. In a separate bowl, combine the remaining ingredients. Toss with the dressing, adjust salt and pepper to taste, and chill for at least 1 hour to allow flavors