Author: Marc Coffey

Garlic Lamb with Sauteed Eggplant Ingredients Lamb: 1 lb grass fed lamb, cut into large chunks 2 tablespoons tomato paste

Lemon Curd Marbled Cheesecake Ingredients For lemon curd:     1 teaspoon finely grated fresh lemon zest     1/2 cup fresh

Pappardelle with Wild Mushrooms Ingredients     1 pound fresh wild mushrooms     2 large cloves of garlic, crushed and left

Cicoria Selvatica e le Polpettine Ingredients     2 kilos of cicoria or dandelion greens, cleaned     10 winter tomatoes    

Fried Flounder with Zucchini Strips Ingredients     2 large zucchini     1 pound of flounder fillets     2 eggs, beaten

White Bean, Fennel and Barley Stew Ingredients     1 pound white beans cannelini, washed, picked over and soaked for 6

Pork Tenderloin with Tomato-Peach Compote Ingredients Makes 2-4 servings 3 garlic cloves, grated 1 1/2 teaspoons grated ginger Salt and

Lamb Vegetable Stew Ingredients 2 pounds lamb (stew meat) 1 cup fresh tomato sauce 1 cup vegetable broth 1 large

Pumpkin Carving with Chef Pasquale Today I would like to share some of my Pumpkin Carving skills with you.

Grilled Prosciutto-Wrapped Shrimp Ingredients 48 medium shrimp, peeled and de-veined 12 thin slices prosciutto Directions If using bamboo skewers, soak