Caponata recipe by Chef Reno by Nazzareno Casha

I Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt. Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil. Dice the celery and boil it for 5 minutes to make it more tender. In a separate pan, in a bit of olive oil, sauté the olives…

French razzleberry cream pie by Mack Scarborough

Greek Pan Pies by wyochef

No reason to spend all that time making Spanikopita. This is a great alternative made with homade phyllo dough.

Burrito de bonito en aceite de oliva by Aherrera

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