1) Set oven to 425 degrees. 2) Roast sausage for 30 minutes or until browned well. Set aside. 3) Put olive oil in a large saute pan on medium heat. Place onions, fennel and peppers in pan and let cook ...

Judith and I went to Italy for the first time almost 30 years ago. She’s Italian American, and she’d always dreamed of seeing the country that shaped her childhood. My only connection to Italy was ...

Back in the old days, we’re talking 10 or 15 years ago, this time of year was something special. As soon as the weather started to turn, we’d go down to the specialty produce guy and put in an order ...

Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to ...

Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean. There are as many recipes for it as there are cooks. Here, the final fillip of the chile, garlic ...

Araxi Restaurant’s Executive Chef James Walt shows off a simple, Italian recipe: Peperonata with buffalo mozzarella. Combining different types of bell peppers, with garlic and shallots, he serves up a ...

Mat makes a wonderful pepper stew, deep in flavour, and it’s just great with this fish – though we serve it with pretty much any fish as it’s that good. A well-made salsa verde, herby and piquant, ...

This is a recipe straight from the restaurant archives. My very first job out of culinary school was at the beloved Italian restaurant D’Amico Cucina in Minneapolis 17 years ago. I was a half-Italian, ...

1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature Kosher salt 2 cups peperonata (recipe follows). 1. Make the bruschette: Preheat the oven to 450 degrees. Brush ...

Pacific halibut is an excellent eating fish. Right now it’s making its way to us from Alaska fisheries where populations are carefully managed. Halibut grow slowly and do not reproduce until they’re ...