This is a very basic recipe for cooking stone-ground polenta - it takes time and attention, but the results are astounding. You can easily substitute chicken or vegetable stock for part or all of the water. We don't recommend using milk in the liquid. Serves 4 - 6.

In the summers in Sicily, this ubiquitous drink is ordered to cool down from the blazing heat. We've added a drizzle of the Cherry Syrup from Morello, but you could just as easily serve it simply over ice or with any other fruit syrups!

This Milanese preparation is classically served atop a long-braised lamb shank, osso buco, but it's great on grilled lamb chops, pork chops or even grilled chicken. And a little sprinkled over pasta is a marvel. We've added almonds, actually Truffle Almonds, to boost the flavor and up the ante...

This quick sauce will be a little thinner than mayonnaise. We love serving it with asparagus, in lieu of hollandaise. It's also great on sandwiches...a pounded chicken breast, breaded and fried, served with a slather of jalapeno aioli and some cole slaw wouldn't be too bad at all! This is a...

Lemon Agrumato olive oil and lemon pepper salt give tuna cakes a 1-2-punch of citrus. Serve these savory fish cakes atop lightly dressed greens for a light lunch or first course. Or make them into smaller, bite-sized rounds and top with aioli and an extra smattering of chopped parsley for an...

Smooth, rich and just a tad spicy, this avocado purée is an elegant take on guacamole. Serve it with ceviche, grilled shrimp, seared scallops or gazpacho.