(Chives or tarragon can be used in place of parsley.) Combine 1 tsp oil, shallot, and lemon zest in small bowl. Combine salt, pepper, and sugar in a second bowl. Heat 2 tsp oil in 12-inch nonstick ...

Saute chicken until it loses its pink colour, remove and set aside. Heat remaining oil. Add garlic and vegetables except tomato and parsley. Saute until crisp tender. Return chicken and toss until ...

Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon zest and 1 teaspoon chile flakes. Set seasoned ...

Preparing crust: over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously, pour in polenta and continue ...

Remove from the heat. In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground black pepper. Fill each chicken breast with ...

In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. Heat the two tablespoons of ...