Recipes

Short Ribs Bourguignonne

Servings: 6 Revisions by Laura S. Kirkley Bourguignonne refers to any dish cooked in the style of Burgundy, France.This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-...

Spaghetti alla Carbonara

Servings: 4 Ingredients: 1 bag (17.6 oz.), Rao’s spaghetti 1/4 cup, il Fustino EVOO 1 tablespoon, unsalted butter 1 large, yellow onion – minced 6 ounces, pancetta or bacon – diced 3 large, egg yo...

Spicy Eggplant Pasta

Servings: 4 Author: Jim Kirkley Easy and inexpensive, this makes a great Italian meal. The eggplant substitutes for meat to make vegetarians happy. Ingredients: 4 servings, pasta – cooked al dente...

Shaved Fennel, Mushroom and Parmesan Salad

Servings: 4 Author: Alice Waters Ingredients: 2 small, fennel bulbs 3 large, white mushrooms 1/2 fresh lemon Parmigiano Reggiano cheese 4 tablespoons, il Fustino EVOO salt and pepper Directions: ...

Smoked Trout, Fennel and Radish Salad

Servings: 8 starter salads Author: Leslie (The Accidental Chef) Thomas Ingredients: 8 ounces, smoked trout filet – flaked 2 large, fennel bulbs & fronds – thinly sliced 8 medium, watermelon ra...

Tagliolini ai Olio al Tartufo Bianco

Servings: 4 Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley Ingredients: 1 pound, Fresh tagliolini pasta 6 cups, chicken stock or water dash, sea salt 6 ounces, unsalt...

Tangerine Glazed Ham with Baby Carrots

Author: Tyler Florence with revisions by Chef James R. Kirkley, IV This is a visually stunning ham. The ham is dark and crispy and glistens with a sugary glaze Ingredients: 1 (8 to 10-pound), smok...

Tapenade

Servings: 4 Author: Jim Kirkley Ingredients: 30 olives – pitted and chopped 4 anchovy fillets – chopped 1 tablespoon, capers – crushed 2 tablespoons, il Fustino EVOO 2 cloves, garlic – finely chop...

Tetrazzini

Servings: 8 Author: Laura S. Kirkley This is a great way to use leftover chicken or turkey. Ingredients: 1 pound, pasta – cooked and drained 2 tablespoons, il Fustino EVOO 1 medium, yellow onion –...

Thai Coconut Mushroom Soup

Servings: 4 Ingredients: 1 can, Chicken broth 1 can, Coconut milk 1 can, Straw mushrooms – Sliced 1 bunch, Oyster mushrooms – Sliced 4 tablespoons, Cilantro – Coarsely chopped 1 teaspoon, Galanga ...

Poached Eggs

Servings: 10 Author: The American Culinary Federation Ingredients: 128 fluid ounces, Water 1 fluid ounce, Distilled white vinegar 1 tablespoon, Salt 20 each, Eggs Directions: Combine the water, ...

Tilapia Poached in Olive Oil with Thyme and Garlic

Servings: 4Author: Chef James R. Kirkley, IV This restaurant-style dish delivers super-moist, delicately cooked fish. Ingredients: 4 Tilapia filets – about 1/4 pound each 2 cups, il Fustino Arbeq...