extra virgin olive oils, aged balsamic vinegars and more

Of course we LOVE to use our olive oils in just about everything we make, but in this case, you just have to use butter. (I know, even just saying the word butter around here is almost blasphemy.) But, of course, we've paired it with our amazingly delicious 18-Year Traditional Balsamic. This 15-minute recipe is so quick and easy and absolutely to die for!

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)

6 table...

Nothing beats fresh ingredients, but there are just some days when a trip to the store is nearly impossible and I like to keep on hand basic staples which allow me to throw together a meal in a snap. Those kinds days call for pantry pasta dinner and this linguini with clam sauce is my favorite. This quick dinner is not only delicious, but it comes completely out of your pantry with the exception of the optional fresh parsley....

In the early days of Tampa, the cigar industry attracted immigrants from Cuba, Sicily and Spain. Before the days of trendy “fusion cuisine,” the immigrants were blending flavors in their cooking. Crab was a staple used in local recipes of all ethnicities because the waters of Tampa Bay were plentiful with blue crab. Every major ethnic group in Tampa ate this dish. They called it shelah, enchilado or chilau. It all meant the sa...

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1 box (1 pound) orzo pasta

1 (15-ounce) can garbanzo beans, drained 

    and rinsed

1 1/2 cups grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

3/4 cup Sicilian Lemon White 

    Balsamic Vinegar

1 cup Milanese Gremolata Olive Oil

Salt and freshly ground black pepper

Bring salted water to a boil. Stir in the orz...

5 cloves of garlic, finely chopped

1 package of frozen tri-color peppers and onions

2 tablespoons of Cayenne or Green Chili Olive Oil

1 lb of cubed chicken breasts

1 10 oz can of diced tomatoes

1/3 cup Neapolitan Balsamic

1/2 cup of sliced green olives, drained

3 tablespoons capers, drained

2 bay leaves

1 teaspoon each of salt and pepper

Heat in a large saucepan the Cayenne Chili Olive Oil over medium heat. Add your onion, peppers and g...