Author: Marc Coffey

Fusilli alla Puttanesca Ingredients     2 cloves garlic, peeled and left whole     3 oil-cured anchovies     1 can of

Butternut Squash and Spinach Bake Ingredients: 3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)

Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette Ingredients: Salad – 20 oz package three cheese tortellini 6 oz turkey bacon, cut

Tagliatelle con speck, funghi e panna Tagliatelle with speck, mushrooms and cream Ingredients     1 clove garlic     40 grams

Ragù with Fresh Egg Fetuccini Ingredients For the Pasta     3½ cups all-purpose flour, plus extra for kneading     5

Chicken with 40 Cloves of Garlic Ingredients     One 3-pound chicken, cut into 8 pieces     salt and freshly ground

Torta di carciofi e fave alla menta (Artichoke and fava bean cake with mint) Ingredients     200g (7 oz) shelled

Roasted Pepper Egg Salad with a Balsamic Vinaigrette Ingredients Salad: 4 cups baby spinach 2 large roasted red pepper 1/2

Apricot Pull-Apart Bread Ingredients 3 cups gluten-free all purpose flour (plus more for dusting and rolling) 1 packet GF yeast

Poached Mackerel with Fresh Tomato Ingredients for the Mackerel – 12 medium mackerel fillets, cleaned and all bones removed –