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Cook the potatoes for 2 minutes in rapidly boiling salted water. Drain and let air-dry. Once the potatoes are dry, toss them in a bowl with salt, pepper and extra virgin olive oil. Roast in a 400-degree oven for 20 to

Preheat the oven to 375 degrees. Trim the bottom 2 inches from the asparagus spears, then peel the stalks. Place the asparagus in a baking dish. Drizzle with the olive oil; add the butter and the stock. Sprinkle with the salt and

Pour the oil into a large nonstick sauté pan and cook over high heat until it starts to sizzle. Add the potatoes and cook for 6 to 8 minutes, stirring every 3 minutes until they start to brown. Using a slotted spoon,

Mix the strawberries, sugar and Marsala or orange liqueur in a medium bowl and let sit for 30 minutes. Combine the ricotta, mascarpone or cream cheese, honey and vanilla in another bowl, using an electric mixer or sturdy spoon to mix

Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, saffron or turmeric, cinnamon and cumin and cook for 3-4 minutes, until the

Heat the olive oil and garlic in a large saute pan set on high heat until sizzling, about 2-3 minutes. Add the lemon zest and coriander and stir. Add the spinach. It will look like a lot of spinach when

Combine the tomatoes, salt, pepper and sugar in a medium bowl. Let it sit for 5-10 minutes, until the tomatoes have released some of their juices. Heat the olive oil in a large saute pan set on high heat until sizzling,

Preheat the oven to 400 F. Cut the leafty stalk s off the fennel bulbs. Trim the root ends - not too much, just enough to remove the brown from the end. You want enough of the root left to

Preheat the broiler. Place the onions and mushrooms on a baking sheet in an even layer. Drizzle the olive oil evenly over the top and sprinkle with the salt and pepper. Place under the broiler, 4-6 inches from the heating