15 cloves garlic
2 oranges
6 lemons
Grated peel and juice of 1/2 lime
3 onions
1 bulb fennel with fronds
1 cup plus 2 tablespoons basil
4 ribs celery from the heart
5 tablespoons fresh flat-leaf parsley
2 tomatoes
1 pint grape tomatoes
Mixed greens, for serving
2 tablespoons fresh oregano leaves
1 bay leaf
1 shallot
1 tablespoon saffron threads or saffron powder
1 mango
Snipped chives, for garnish
1 eggplant
1/2 European cucumber
1 stick (8 ounces) butter
1/2 pound feta cheese
3 pounds ricotta cheese
9 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1/4 cup cream cheese
1 pound cod
2 pounds medium-to-large shrimp
2 pounds large shrimp
1 1/2 pounds mussels
2 1/2 pounds squid
1 1/4 pounds sea scallops
1 pound flounder fillets
4 ounces smoked salmon
1 1/2 cups extra-virgin olive oil
2 teaspoons curry powder or paste
1/4 cup dry white vermouth or 1/2 cup dry white wine
1/2 cup white wine
One 14-ounce can crushed tomatoes
One 28-ounce can diced Italian tomatoes
1 cup tomato puree
1 1/2 cups chicken broth or fish stock
Salt and pepper
2 teaspoons crushed red pepper
1 pound penne
Two 6-ounce cans olive–oil packed tuna
3 tablespoons capers
Calamata olives, pitted and chopped (a handful)
1 teaspoon sweet smoked paprika
1 teaspoon dried thyme
1 1/2 cups granulated sugar
2 tablespoons pure vanilla extract
Confectioners' sugar, for sprinkling
1/4 cup jarred pickled beets
1 teaspoon fennel seeds
