Author: Marc Coffey

Apricot and Cherry Crostata Ingredients: For the Crust: 1 cup all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/2

Parmigiano and Herb Breadsticks Ingredients: Makes 24 18-inch long bread twists 2 cups warm water 1 and 1/2 lbs (680

Mozzarella, Prosciutto with Tapenade Sandwiches Ingredients: 1 and 1/2 teaspoons chopped anchovy fillet 1 teaspoon salt-packed capers, rinsed, chopped 1

Marinated Sole Venetian Style Ingredients: 1/3 cup raisins 1/2 cup all-purpose flour 6 sole fillets 1/2 cup extra virgin olive

Fusilli with Mussels and Fennel Ingredients: 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, crushed 2

Pancetta-Wrapped Pork with Breadcrumbs and Tomatoes Ingredients: 10 ounces boneless pork loin, cut into 1/4-inch thick cutlets 16 thin pancetta

Turkey Cutlets In Anchovy Butter Sauce Ingredients: Makes 4 servings. 1 and 1/2 pounds turkey cutlets 1 large shallot, finely

Roasted Vegetable Panzanella Ingredients: Makes 6 to 8 servings. 1 large garlic clove 1/2 cup plus 3 tablespoons extra-virgin olive

Roasted Potatoes with Anchovies and Lemons Ingredients: Makes 4 to 6 servings 2 lb small (2-inch) white boiling potatoes, quartered

Potato Pie Ingredients: 8 large Idaho potatoes 3 eggs Salt to taste 3 tablespoons butter, melted 3 tablespoons extra virgin