Author: Marc Coffey

Cream of Asparagus With Saffron Ingredients: 4 and 1/2 to 5 cups vegetable or chicken broth 1/4 teaspoon crumbled saffron

Pork Loin with Marsala Wine Ingredients: Makes 6 servings. One (2 and 1/2 to 3-pound) boneless pork loin roast Leaves

Zucchini Flowers Stuffed with Burrata Cheese and Dried Tomatoes Try this mouthwatering recipe with Burrata cheese and sun-dried tomatoes, and prepare

Stuffed Zucchini Flowers with Mozzarella di Bufala and Speck: an Italian Recipe Here we are with another not fried stuffed

Sweet and Sour Baby Onions Ingredients: Serves 4-6. 1 and 1/2 lbs cipolline or pearl onions, peeled 1/2 cup raisins

Angel Hair With Balsamic Tomatoes Ingredients: 1 teaspoon minced garlic 1 teaspoon extra virgin olive oil 5 to 6 Roma

Cheese Stuffed Zucchini Blossom Recipe with Robiola and Tuna This stuffed zucchini flower recipe is another fantastic and unusual variant for the filling

Florentine T-Bone Steak Ingredients: Two 1 lb 5 oz (600 grams) T-bone steaks Extra virgin olive oil, for drizzling Salt

Cheese, Zucchini and Red Onion Focaccia Ingredients: Makes 4-6 servings One 10-ounce tube refrigerated pizza dough 3/4 cup garlic and