12 whole radicchio leaves
10 cups ice water
About 1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 1/2 cups diced onion (1/4-inch dice)
Salt and freshly ground black pepper
2 anchovy fillets, chopped
2 teaspoons chili flakes
2 tablespoons caper juice
1/3 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces (see Chef's Note)
1 tablespoon roughly chopped capers
1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows
1 tablespoon finely chopped flat-leaf parsley
4 whole red peppers
1/2 cup olive oil
*Never rinse a roasted pepper under running water in the sink as you peel it - you'll be rinsing the flavor away! You want that smoky, charred character to stay in the peppers. If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef's knife to cut the eggplant into 1/4-inch dice. If your style is more casual, you may dice them as large as 3/4 inch. The caponata also makes a wonderful sandwich filling or stuffing a chicken paillard.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.