FINE DINING MONSTER

  Peppered Beef Tenderloin with Roasted Garlic-Herb Butter Ingredients 2 tablespoons coarsely ground black pepper 1 teaspoon kosher salt 1 teaspoon dark brown sugar 1 teaspoon soy sauce 1/2 teaspoon apple cider vinegar 1 tablespoon plus 1 teaspoon extra-virgin olive oil 6 tenderloin steaks, about 1 1/2 inches thick 4 garlic cloves, unpeeled 1/4 teaspoon fresh thyme 1/4 teaspoon fresh rosemary 1/4 teaspoon fresh oregano 4 tablespoons unsalted butter, softened Directions Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour. Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until th

  Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Ingredients 2 cups chopped parsley ⅔ cup extra-virgin olive oil 6 tablespoons fresh lemon juice 2 tablespoons minced garlic 2 teaspoons crushed red pepper Salt and freshly ground pepper 4 pounds skirt steak Directions Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.

  Balsamic and Rosemary-Marinated Florentine Steak Ingredients 1 cup balsamic vinegar 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup finely chopped rosemary One 3-pound porterhouse steak, about 4 inches thick 2 teaspoons kosher salt 2 teaspoons coarsely ground pepper Directions In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alter

  Minute Steak Stacks with Herbed Anchovy Butter Ingredients 2 tablespoons chopped anchovy fillets in oil, drained 1 shallot, minced 2 tablespoons red wine vinegar 1 stick unsalted butter, at room temperature 1/4 cup equal parts chopped parsley, tarragon and chives 1/2 teaspoon coarsely ground pepper 2 tablespoons canola oil 12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness Montreal steak spice, for seasoning (see Note) Directions In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container. In a large cast-iron skillet, heat the canola oil u

  Balsamic Marinated Flank Steak Ingredients 2 garlic cloves, sliced 1 tablespoon rosemary leaves 1 tablespoon dried oregano 2 tablespoons whole-grain mustard 1/2 cup balsamic vinegar 1 cup extra-virgin olive oil, plus more for grilling Kosher salt Freshly ground black pepper 1 (3-pound) flank steak Directions In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper. Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer i

  Chicken Francese Ingredients ½ cup all-purpose flour 4 large eggs, beaten 1 pound skinless, boneless chicken breast halves 2 tablespoons olive oil, or as needed 2 cups chicken broth ½ cup white wine ¼ cup butter 2 medium lemons, juiced 1 teaspoon chopped fresh parsley salt and pepper to taste 2 teaspoons water 1 teaspoon cornstarch Directions Gather all ingredients. Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken. Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate. Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish. Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts

  Chinese Chicken Fried Rice Ingredients 1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 onion, chopped 2 cups cooked white rice, cold 1 cup cooked, chopped chicken meat 2 tablespoons soy sauce 1 teaspoon ground black pepper Directions Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside. Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.    

  Chicken Biryani Ingredients 4 tablespoons vegetable oil, divided 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 2 medium tomatoes, peeled and chopped 1 teaspoon salt 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon ground black pepper ½ teaspoon ground turmeric 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves ½ teaspoon ground cardamom 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks Rice: 1 pound basmati rice 2 ½ tablespoons vegetable oil 1 large onion, diced 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick ½ teaspoon ground ginger 1 pinch powdered saffron 4 cups chicken stock 1 ½ teaspoons salt Directions Gather all ingredients. Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a pape

  Chicken Tikka Masala Ingredients 1 cup yogurt 1 tablespoon lemon juice 4 teaspoons ground cumin, divided 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 2 teaspoons salt, divided, or more to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons paprika 1 (8 ounce) can tomato sauce 1 cup heavy cream ¼ cup chopped fresh cilantro Directions Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Sauté

  Chicken Makhani (Indian Butter Chicken) Ingredients 2 tablespoons peanut oil, divided 1 shallot, finely chopped ¼ white onion, chopped 2 tablespoons butter 1 tablespoon ginger garlic paste 2 teaspoons lemon juice 2 teaspoons garam masala, divided 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1 cup tomato puree 1 cup half-and-half ¼ cup plain yogurt 1 pinch salt and ground black pepper to taste 1 pound boneless, skinless chicken thighs, cut into bite-size pieces ¼ teaspoon cayenne pepper, or to taste 1 tablespoon cornstarch ¼ cup water Directions Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes. Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir. Stir in half-and-half and yogurt. Reduce h

  Chicken Souvlaki with Tzatziki Sauce Ingredients Kabobs: ¼ cup olive oil 2 cloves garlic, minced 2 tablespoons lemon juice 1 teaspoon dried oregano ½ teaspoon salt 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces 6 wooden skewers, or as needed Sauce: 1 (6 ounce) container plain Greek-style yogurt ½ cucumber - peeled, seeded, and grated 1 tablespoon olive oil 2 teaspoons white vinegar 1 clove garlic, minced 1 pinch salt Directions Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours. Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours. Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly

  Chicken Cordon Bleu Ingredients nonstick cooking spray 4 skinless, boneless chicken breast halves ¼ teaspoon salt ⅛ teaspoon ground black pepper 6 slices Swiss cheese 4 slices cooked ham ½ cup seasoned bread crumbs Directions Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast. Roll up each breast and secure with toothpicks. Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs. Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes. Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast. Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.  

  Roast Chicken with Grapefruit Ingredients 3 ruby red grapefruit 1 tablespoon kosher salt 1 ½ teaspoons freshly ground black pepper 1 (4 pound) whole chicken fresh parsley sprigs 3 slices thick-cut bacon 1 tablespoon olive oil 1 tablespoon Cognac or brandy 2 tablespoons low-sodium chicken broth 1 teaspoon half-and-half or cream Directions Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. Squeeze remaining skin and membranes into the bowl to extract as much juice as possible. Preheat the oven to 375 degrees F (190 degrees C). Stir together salt and pepper in a small bowl. Slip fingers beneath the skin of the chicken breast and thighs to loosen it from the meat. Rub salt mixture under skin, inside cavity, and over skin. Tuck half the suprêmes and a few parsley sprigs into chicken cavity. Transfer chicken, breast side up, to a rack in a baking dish or a cast-iron skillet. Tie legs together

  Linguine With Clams Ingredients 12 oz. linguine 4 tbsp. butter 4 cloves garlic, minced Pinch of crushed red pepper flakes 2 tbsp. freshly chopped parsley 1 lb. fresh littleneck clams 1/2 c. dry white wine Juice of 1 lemon, plus more wedges for serving Kosher salt Freshly ground black pepper  Directions Step 1 In a large pot of salted boiling water, cook pasta until al dente. Drain. Step 2 Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute. Step 3 Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.) Step 4 Add lemon juice and cooked linguine and toss until combined. Season with salt and pepper. Step 5 Serve with lemon wedges.  

  Harissa Clams Ingredients 2 tbsp. extra-virgin olive oil 1 small red onion, diced (about 1/2 cup) Kosher salt Freshly ground black pepper 2 small garlic cloves, thinly sliced 1 tbsp.  harissa, depending on heat preferences 1 (28-oz.) can crushed tomatoes  1 c. water 4 lb. littleneck clams (about 10-12 per pound) 1/2 c.  parsley leaves and stems, roughly chopped Crusty bread, for serving Directions Step 1 In a deep-sided skillet or a Dutch oven over medium-high heat, heat oil until shimmering. Add onion, season with salt, and stir occasionally until they start to soften and become translucent in color, about 4 minutes, lowering heat if they start to brown. Add garlic and harissa, stirring until fragrant, about 30 seconds.  Step 2 Carefully pour in tomatoes and their juices, and water — watch out for splattering! Bring to a boil, reduce to a simmer, and season with salt and pepper.  Step 3 Add clams, cover, and adjust heat to maintain an active simmer. C

  Pasta Puttanesca Ingredients 1/4 c. extra-virgin olive oil 4 cloves garlic, smashed 4 anchovy fillets, chopped 1 (28-oz.) can diced tomatoes 1/2 c. kalamata olives, pitted 1/4 c. capers 1/2 tsp. crushed red pepper flakes Kosher salt 1 lb. spaghetti Freshly grated Parmesan, for serving Directions Step 1 In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.  Step 2 Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.    

  Fried Calamari Ingredients 1 lb. squid, cleaned and cut into 3/4" rings, any large tentacles cut in half  1 c. buttermilk  1 1/2 c. all-purpose flour 1/2 c. cornstarch 1/4 tsp. cayenne pepper Kosher salt Freshly ground black pepper Vegetable oil, for frying Lemon wedges, for serving Marinara, for serving  Directions Step 1 Place squid in a large bowl and cover with buttermilk, stirring to make sure all pieces are coated. Cover and refrigerate for at least 30 minutes.  Step 2 In a large shallow bowl, combine flour, cornstarch, and cayenne. Season well with salt and pepper. Remove squid from buttermilk, shaking off excess buttermilk and dredge in flour mixture.  Step 3 In a large heavy bottomed pot over medium heat, add about 2” of oil. Heat to 350°. Line a large baking sheet with paper towels. Working in batches, add squid to oil and cook until deeply golden, about 3 minutes. Remove with a slotted spoon onto prepared baking sheet and immediately spri

  Cioppino Ingredients 1/4 c. extra-virgin olive oil  1 bulb fennel, chopped, fronds reserved 2 shallots, minced 2 garlic cloves, thinly sliced  1 tsp. dried oregano 1/2 tsp. red pepper flakes Kosher salt Freshly ground black pepper 1 1/2 c. dry white wine  1 (28-oz.) can crushed tomatoes  1 (8-oz.) bottle clam juice 2 c. water 2 dried bay leaves 1 2"-thick strip orange zest (optional) 1 dozen littleneck clams, scrubbed 1 dozen mussels, scrubbed 1 lb. shrimp, peeled and deveined 1 lb. halibut, skin removed and cut into 1" pieces 1/4 c. freshly chopped parsley, for serving Baguette, for serving Lemon wedges, for serving  See All Nutritional Information Directions Step 1 Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, 1 minute more. Step 2 Add wine and let boil until

  Sfogliatelle Ricce Ingredients Dough: 12 ⅓ ounces bread flour 5 ⅓ ounces semolina flour ⅓ ounce kosher salt 6 ½ fluid ounces water, or more if needed ⅔ fluid ounce honey Filling: 1 ⅔ cups whole milk ricotta cheese 1 cup water ½ cup white sugar ⅔ cup semolina flour 2 large egg yolks 2 tablespoons finely chopped candied orange peel 2 teaspoons vanilla extract ¼ teaspoon ground cinnamon Other: ½ cup unsalted butter, room temperature ½ cup lard, room temperature ¼ cup confectioners' sugar for dusting Directions Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened. Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable.

  Torta Caprese (Italian Flourless Chocolate-Almond Cake) Ingredients 4 ½ ounces semisweet chocolate (such as Baker's®), chopped ½ cup unsalted butter ½ cup white sugar 1 ⅜ cups almond flour 3 large eggs, separated, divided 1 tablespoon powdered sugar 1 tablespoon unsweetened cocoa powder Directions Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan. Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated. Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foi

  Casatiello Napoletano Ingredients 1 ½ ounces fresh yeast 1 ½ cups warm water, divided 5 ⅓ cups all-purpose flour 1 teaspoon salt 1 cup lard, at room temperature, divided 2 tablespoons grated Parmesan cheese 1 pinch freshly ground black pepper 2 tablespoons grated pecorino Romano cheese 1 (4 ounce) package salami chunks 6 eggs Directions Dissolve yeast in 1/2 cup warm water. Sift flour and salt onto a clean work surface; make a well in the center. Add yeast mixture and 1/4 cup lard to the well. Mix, adding remaining 1 cup water gradually, until dough comes together. Knead until dough is soft and smooth, about 10 minutes. Transfer dough to an oiled bowl. Cover with a clean, damp cloth. Let rise in a warm place until doubled, about 90 minutes. Place dough back on the work surface. Punch gently to deflate; roll into a big rectangle. Brush 1/4 cup lard on top; cover with Parmesan cheese and pepper. Fold dough in half to make a smaller rectangle. Brush 1/4 c

  Neapolitan Pizza with Garlic and Italian Seasonings Ingredients 3 cups unbleached all-purpose flour, or as needed 1 ¼ teaspoons salt ½ teaspoon fast-rising dry yeast 1 ½ cups ice water, or as needed 2 tablespoons olive oil 1 tablespoon granulated garlic 1 tablespoon Italian seasoning ½ teaspoon olive oil Directions In a large bowl, mix flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn dough out onto a floured work surface, and knead until dough is firm but slightly sticky, mixing in more flour if needed. Knead granulated garlic and Italian seasoning into dough. (The kneading step can be done in a bread machine set on the Dough setting.) Form dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow dough to rise until double,

  Fresh Sardines Naples Style Ingredients 2 pounds fresh sardines 1 cup all-purpose flour ¾ cup olive oil 2 cloves garlic, chopped 1 cup white vinegar 1 cup white wine ½ cup fresh mint leaves Directions Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm. In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.

  Gnocchi alla Sorrentina Ingredients 2 teaspoons olive oil ½ pound potato gnocchi 1 small onion, chopped 1 clove garlic, minced 14 ounces Italian plum tomatoes, halved ¼ cup dry white wine ¼ cup torn fresh basil leaves 7 ounces small fresh mozzarella balls (ciliegine) 4 tablespoons finely grated Parmigiano-Reggiano cheese 4 sprigs fresh basil Directions Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside. While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Us

  Shrimp Fra Diavolo Ingredients ¼ cup olive oil 1 shallot, minced 3 cloves garlic, minced 1 tablespoon red pepper flakes, or to taste 1 (14.5 ounce) can fire-roasted diced tomatoes 3 tablespoons tomato paste ½ cup dry white wine (Optional) 1 pound large shrimp, peeled and deveined 1 tablespoon dried parsley ½ tablespoon dried basil 1 pinch ground black pepper to taste Directions Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes. Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.  

  Spaghetti alla Nerano Ingredients 1 ½ pounds zucchini, sliced ½ cup olive oil, or more as needed 3 tablespoons olive oil 2 cloves garlic, or more to taste 1 (16 ounce) package spaghetti ½ cup grated aged provolone cheese ¾ cup chopped fresh basil salt and freshly ground black pepper to taste Directions Place zucchini slices on a plate and let dry for 1 hour. Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini. Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to th

  Tortiera di Alici (Italian Baked Anchovies) Ingredients 1 pound fresh anchovies, rinsed 2 cups white vinegar 7 ounces dried bread crumbs 2 tablespoons capers, minced 2 tablespoons minced Italian parsley 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil, or as needed Directions Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar. Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil. Mix bread crumbs, capers, parsley, and garlic together in a bowl. Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive o

  Tuna Melt Ingredients 1/3 c. mayonnaise Juice of 1/2 lemon 1/2 tsp. crushed red pepper flakes (optional) 2 (6-oz.) cans tuna 1 ribs celery, finely chopped 2 dill pickles, finely chopped 1/4 c. finely chopped red onion 2 tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper 8 slices bread, such as sourdough 2 tbsp. butter 1 tomato, sliced 8 slices cheddar Directions Step 1 Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using). Step 2 Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper. Step 3 Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large bak

  Lemon Tart Bakery Style Ingredients: Prepare Tart Crust: Sugar 1/3 Cup Makhan (Butter) 150g (room temperature) Anday ki safedi (Egg white) 1 Vanilla essence 1 tsp Maida (All-purpose flour) sifted 2 Cups Namak (Salt) ½ tsp Prepare Lemon Curd Filling: Sugar 150g Makhan (Butter) 100g (room temperature) Lemon juice 3 tbs Anday ki zardi (Egg yolks) 8 Yellow food color 2-3 drops Directions: Prepare Tart Crust: In a spice mixer, add sugar & grind coarsely. In a bowl, add coarsely grind sugar, butter, egg white, vanilla essence & beat well. In all-purpose flour, add salt & mix well. Gradually add dry flour mixture and beat until crumbled. Transfer the mixture to the clean working surface and knead until dough is formed. Take small quantity of dough & make a ball. Grease tart molds with cooking oil, place dough ball, spread gently and set the dough with the help of the hand, cut the edges with the help of the knife and prick with f

  Mocha Brownie Ingredients: Makhan (Butter) 100g (room temperature) Cooking chocolate 200g Powdered sugar ½ Cup Instant coffee 2 tsp Namak (Salt) ½ tsp Anday (Eggs) 3 Vanilla essence 1 tsp Maida (All-purpose flour) sifted ½ Cup Coffee Frosting: Cream 2 tbs Instant coffee 2 tsp Makhan (Butter) 80g (room temperature) Powdered sugar 1 Cup Directions: In a bowl, add butter, cooking chocolate and microwave for 1 minute then mix until well combined & set aside. In a bowl, add sugar, instant coffee (sift through sifter),salt and mix well. Add eggs and whisk well. Add vanilla essence and whisk again. Now add melted butter & chocolate and whisk well. Add all-purpose flour and mix with the help of the spatula. Grease 8x8“baking pan with oil, place butter paper and pour prepared brownie batter. Bake in preheated oven at 170 C for 25 minutes or until a skewer inserted into the center comes out clean. After baking and let it cool. Prepare C

  Strawberry Angle Food Cake Ingredients: Fauji Fresh n Freeze strawberry 500g Instant jelly (strawberry flavor) 2 packs (80g each) Boiling water ½ Cup Lemon juice 1 tbs Whipping cream 300 ml Angel food cake or Plain sponge cake Strawberry syrup Directions: Roughly chop strawberries into pieces/chunks & set aside. In a bowl, add instant jelly, boiling water & whisk well. Add lemon juice & mix well. Add strawberry pieces/chunks, mix well & set aside. In a bowl, add whipping cream and beat until stiff peaks form (reserve 1 cup of whipping cream for later use). In whipped cream, add prepared strawberry jello (reserve ½ cup of jello for later use) and mix well with the help of spatula & refrigerate until use. Assembling: In a serving bowl, add crumbled plain sponge cake, strawberry syrup, prepared strawberry cream, crumbled plain sponge cake, strawberry syrup and prepared strawberry cream. Garnish with reserved whipped cream & pre

  Chocolate Tres leche cake Ingredients: Candyland Creations cooking milk chocolate 250g Chocolate Cake: Doodh (Milk) warm ½ Cup Sirka (Vinegar) 1 tsp Anday (Eggs) 3 Bareek cheeni (Caster sugar) 1 Cup Dahi (Yogurt) ½ Cup Vanilla extract 2 tsp Cooking oil ¾ Cup Maida (All-purpose flour) sifted 2 Cups Cocoa powder ¾ Cup Namak (Salt) 1 tsp Baking powder ½ tsp Baking soda 1 tsp Chocolate Milk Syrup: Doodh (Milk) hot 1 Cup Cooking milk chocolate chopped 125g Instant coffee 1 tsp Condensed milk ½ Cup Cream 200 ml Whipped Cream Frosting: Water as required Whipping cream 500ml Cooking milk chocolate 125g Ice cubes Icing sugar 4-5 tbs Milk chocolate (melted) Directions: Chop coarsely cooking milk chocolate then divide into two equal parts (125g each) & set aside. Chocolate Cake: In a bowl, add milk and vinegar, whisk well and rest it for 5 minutes. Add eggs, caster sugar & beat well. Add yogurt & beat again. Add v