Ingredients: 4 rib-eye steaks (about 6 oz each) or a London broil (1 1/2 lbs) 4 tbsp olive oil 1 lb cherry tomatoes 1 tbsp thyme leaves Salt and pepper 2 anchovies (preserved in salt) 2 tbsp capers (preserved in salt) 2 tbsp plain white breadcrumbs 2 tbsp freshly grated Parmigiano-Reggiano cheese 1 garlic clove mashed 1/4 cup dry white wine

Preparation:

Preheat oven to 325 degrees. Stem and cut tomatoes in halves. Place tomatoes and rinsed thyme leaves with 2 tbsp oil in roasting pan and cook in oven for 10 minutes drizzling wine midway. Season with salt and pepper and set aside. Rinse the anchovies and capers and pat dry. Chop both and place in a bowl with breadcrumbs, cheese, olive oil and mashed garlic. Season steak(s) with salt and pepper and sear each side in skillet with hot oil. Transfer the steak(s) to the roasting pan. Sprinkle bread crumb mixture over the steak(s) and return the roasting pan to the oven. Roast the steak(s) for 20 minutes (rare) or until the breadcrumbs have all turned golden brown. Serve sliced steak with tomatoes. Serves four.

Ingredients: 4 boneless chicken breasts 2 large onions 2 garlic cloves 2 tbsp capers 4 tbsp oil Salt and pepper 1 tbsp butter 1 1/2 cups white wine 2 tbsp chopped parsley

Preparation:

Rinse and pat dry chicken. Peel the onions and garlic, slice the onions and chop the garlic. Heat the oil in a skillet and sauté the chicken with salt and pepper. Brown the chicken and remove. Sauté onions and garlic in the same pan until translucent. Add to the skillet capers and chicken with the wine. Place in the oven and cook for 15 minutes at 350 degrees. Add butter and parsley and cook for another 10 minutes. Serves four.

Ingredients: 2 cups flour 2 cups sugar 1 stick butter 1/3 cup vegetable oil 1/2 cup water 1/2 cup milk 1 tsp baking soda 2 eggs 1 tsp vanilla (For the cappuccino icing) 1/3 cup vegetable oil 1/2 cup butter 2 tbsp instant coffee granules 1 1/2 tsp pure vanilla extract 5 cups confectioners’ sugar 5-6 tbsp milk (For the dark chocolate icing) 2 2/3 cup confectioners’ sugar 3/4 cup unsweetened cocoa 6 tbsp butter 5-6 tbsp milk 1 tsp vanilla

Preparation:

Mix flour and sugar together; set aside. Mix in saucepan the butter, oil, and water and bring to a boil. Pour over the flour and sugar and mix well. Add baking soda and milk. Mix together with eggs and vanilla. Divide batter evenly in four or more (optional) cake pans, greased and floured. Bake at 350 degrees for 35 minutes. Add to each layer first the chocolate icing then the cappuccino icing. Top the cake with chocolate icing. For the cappuccino icing, mix milk, oil and butter in electric mixer until light and fluffy. Add coffee granules and vanilla and beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Continue at high speed until light and fluffy, about 7 minutes. For the dark chocolate icing, combine confectioners’ sugar and cocoa in a small bowl. Add butter with 1/2 cup of the cocoa mixture in a small bowl; and then add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.