Wild Mushroom Soup
Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the garlic, onion, rosemary, salt and pepper and cook for 2 minutes. Stir in all the mushrooms and continue
Gazpacho
In a food processor or blender, coarsely chop the tomatoes, bell peppers and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa. Add 3/4 cup of the tomato juice to
Shrimp Fritters
For the Spicy Mayonnaise, process capers, parsley, roasted garlic and Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use. For
Moroccan Shrimp Pouches
Place the olive oil, garlic, and the shallots in a large saute pan set on high heat and cook for 2 minutes. Add the shrimp, cumin, saffron or turmeric and tabasco, and cook until the shrimp turns pink, about 3
Onion, Pancetta and Gorgonzola Tart
Line a round 8-inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 375 degrees.
Rice Balls with Four Cheeses
Bring the chicken stock, saffron or turmeric, salt and pepper to a boil in a medium saucepan set on medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low and simmer, covered, for 15
Savory Cheese Pastries
Chop the garlic and lemon zest together until finely minced and transfer to a medium bowl. Add the feta cheese, ricotta cheese, egg, parsley, cumin, saffron or turmeric and Tabasco sauce and mix well. Set aside. Place the phyllo dough on
Potato Croquettes
Put the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes
Tunisian Stewed Potatoes
Heat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes. Add the potatoes and cook for 2 minutes, stirring occasionally, until they begin to brown. Stir in the onion, garlic, paprika, cardamom, cayenne,
Ratatouille
1 (1-pound) (450-g) eggplant, cut into 1-inch (2.5-cm) cubes 3/4 teaspoon salt 6 tablespoons olive oil 1/2 white onion cut into 1-inch (2.5-cm) pieces 1 large red bell pepper, cut into 1-inch (2.5-cm) pieces 1 large yellow bell pepper, cut into 1-inch (2.5-cm) pieces 2 zucchini,