Author: Marc Coffey

Cinnamon-Apple Twist Bread Ingredients DOUGH: 3¼ cups (13 to 13¾ ounces) unbleached All-Purpose Flour ¼ cup (1½ ounces) potato flour

Pan Fried Roasted Pepper Crab Cakes Ingredients 1 pound crabmeat, picked over to remove shells  (I used Dungeness crab) 4

Squash and Tomato Gratin Ingredients BREADCRUMBS ⅓ cup grated Parmesan cheese 2 tablespoons olive oil 1 cup coarse fresh breadcrumbs

Risotto with saffron and king prawns 1 small brown onion, finely chopped 2 tbsp extra virgin olive oil 1 tbsp

Tuscan-Style Sirloin with Parmesan, Lemon and Truffle Oil Yield: 4 4 sirloin steaks (10 to 12 ounces each), preferably prime

Zucchini Noodles with Slow-Roasted Cherry Tomatoes Ingredients 3 zucchini and 1 yellow squash made into zucchini noodles For the Slow

Spicy Eggplant Tomato Sauce Spicy Eggplant Tomato Sauce Ingredients 1/4 cup olive oil 1 onion, peeled and chopped 2 teaspoons

Zucchini ricotta pie Ingredients 3 cups zucchini, unpeeled and thinly sliced 1 tablespoon olive oil 1 large yellow onion, thinly

Salmon with Roasted Tomatoes Ingredients wild salmon, 2 individual portions 1½ pints of cherry or grape tomatoes 2 shallots, thinly

Egg Stuffed Tomatoes INGREDIENTS   2 large, firm tomatoes   Olive oil spray  ½ teaspoon  kosher salt ½ teaspoon black