Pour the oil into a large saucepan set on medium heat, add the red pepper flakes and cook for one minute. Add the garlic and cook for about one more minute stirring well. Now add the onion and parsley, reduce the heat

Preheat the oven to 400 degrees. First, spread the softened butter all over the bottom and sides of the baking dish. Next layer the potato slices on top of the butter covering the bottom of the baking dish. Sprinkle the potatoes with

Make the polenta according to manufacturer’s directions. When the polenta is almost cooked through, remove the pan from the heat and stir in the Parmesan, Mascarpone, and pepper. Serve along your favorite dish. Chef’s Tip: An alternative way to serve this polenta is

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. Rub the cut surfaces of

Preheat the oven to 400 degrees. Start browning the bacon. While the bacon is cooking, melt the butter in a separate pan. I’ve used unsalted butter for this recipe; however, salted butter would be fine, too. In a bowl, mix the cornmeal,