This tangy braised chicken is a Filipino favorite. It’s traditionally served with with rice and a sweet fruit salad. INGREDIENTS: 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections 1 1/2 cups cider vinegar 3/4 cup soy sauce 1 cup water 10 garlic cloves, chopped finely 2 bay leaves 1/2 tablespoon...Read More

Why buy bottled salad dressing when you can make your own? This is a favorite Southern salad dressing, delicious served warm or cold.   INGREDIENTS: 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 large Vidalia onion, grated 3/4 cup vinegar 2 tablespoons oil METHOD: In a small saucepan, whisk...Read More

Serve this tangy and bright chutney with pork tenderloin or spread on top of cheese and serve with crackers. INGREDIENTS: 3 cups carrots, cut julienne 1 cup golden raisins 2 cups brown sugar, packed 1 cup granulated sugar 1 cup vinegar 1 lemon, thinly sliced 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground...Read More

INGREDIENTS: 1/2 cup vegetable oil 1/4 extra virgin olive oil 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons freshly grated Romano or Parmesan cheese 2 tablespoons crushed dried basil* 1/2 teaspoon salt 1 teaspoon minced garlic 1/4 teaspoon hot pepper sauce, or to taste METHOD: Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt,...Read More

This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...Read More

This showstopper main course looks like it takes a lot more effort to prepare than it does! The slightly sweet, tangy sauce is sublime with salmon. INGREDIENTS: 3/4 cup water 1/4 cup sugar 1 teaspoon grated peeled ginger 1/4 teaspoon ground allspice 1/2 vanilla bean, split lengthwise and seeds scraped 1 lb. rhubarb, stalks only,...Read More