INGREDIENTS: Equipment 7 wide-mouth 1-quart jars, new lids, and screw bands (rings) Hot water bath canner Pickles Fresh dill, heads & several inches of stems shaken free of bugs Uniformly sized freshly picked cucumbers, washed, scrubbed, blossom end removed * (judge amount of cucumbers needed, depending on size) 1 garlic clove (or more) for each...Read More

This oil is used for topping fish and chicken, or cam be used as part of a deconstructed salsa. It is also a nice way to make simple dishes such as grilled or sautéed summer squash into something elegant. Cilantro oil does not keep for more than a few days, so don’t make vast quantities,...Read More

This is based on something we used at the original India Joze long ago and has its roots in South East Asian cuisine. It’s quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing or stir-frying for flavor...Read More

This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added,...Read More