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Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30

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Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30

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Place the potatoes in a medium saucepan, cover with water, bring to a boil and boil until just tender, about 20 minutes. Drain well. Preheat the oven to 375 F. Cook 2 tablespoons of the oil in a 12-inch nonstick skillet set

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Ina a bowl, mix the oil, vinegar, salt, pepper, garlic and basil, whisking well. Cut the stems off the mushrooms and toss with the dressing in the bowl. Marinate at room temperature for 30 minutes to 1 hour. Drain, reserving the

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Pour half the olive oil into a medium nonstick skillet on high heat and cook until it almost reaches the smoking point. While the oil is heating, cut the onion quarters in half crosswise creating triangles. Cut off the ends

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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

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Heat 8 cups of the stock in a stockpot set on medium heat. Mix the eggs and cheese in a bowl. Add the parsley, nutmeg and the remaining 1 cup of cold stock and mix well. When the stock is

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Pour the oil into a large stockpot. Add the garlic, onion, thyme and red pepper flakes and cook over medium heat until the onion starts to sizzle. Reduce the heat to a simmer, cover and cook for 5 more minutes. Uncover

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Pour the oil into a large stockpot. Add the garlic, red pepper flakes, oregano, rosemary, onion, carrot and celery and cook over medium heat until the mixture starts to sizzle. Lower the heat to simmer, cover and cook for 5