3 tablespoons extra-virgin olive oil
3 sweet Italian sausages (about 12 ounces), casing removed
1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes
3/4 teaspoon kosher salt, plus extra for seasoning
3/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 medium fennel bulb, chopped
1 medium red bell pepper, stemmed, seeded, diced
1 small onion, chopped
6 large garlic cloves, thinly sliced
24 oz Chicken Stock
2 tbls fish sauce
1 (15-ounce) can diced tomatoes in juice
3 Turkish bay leaves
1 teaspoon smoked paprika
1/4 teaspoon finely crumbled stem saffron
1/8 to 1/4 teaspoon cayenne pepper
8 ounces spaghetti, broken into 1-inch lengths
12 small little neck clams, scrubbed
12 large shrimp, peeled and deveined
8 (1-inch) cubes halibut filet (about 8 ounces)
1/3 cup roughly chopped fresh Italian parsley
1 pound (1-inch thick) beef tenderloin steaks *See Cook's Note
Kosher salt and freshly ground black pepper
2 teaspoons Herbes de Provence
Extra-virgin olive oil for drizzling, plus 1/4 cup
1 pound spaghetti pasta
1 (15 ounces) can diced tomatoes
2 packed cups fresh basil leaves, plus 1/4 cup
1 clove garlic, chopped
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup chopped smoked almonds
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil, plus extra, as needed
4 (8-ounce) boneless pork chops, about 1 inch thick
Kosher salt and freshly ground black pepper
1 teaspoon crushed red pepper flakes
1/2 cup balsamic vinegar
1/2 cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
Kosher salt and freshly ground black pepper