I like to make berry-infused vinegar to use as part of marinades, sauces, and or salad dressings. When using them in a dressing, I tend to either use them to contrast with sharper, bitter leaves such as escarole, dandelion, rocket, and the like, or I pair them with more delicate lettuces and then add some...Read More

This fruity vinaigrette pairs well with a salad made with sturdy bitter leaves such as endive, frisee, and rocket as a contrast dressing, or as a complementary dressing for a salad of butter leaf and oakleaf lettuces, strawberries, chopped roasted almonds, and a bit of crumbled blue cheese. Garnish the salad with a bit of...Read More

Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only...Read More

This dressing includes fruit jam in it, hence the name. This is a dressing for hearty salads or can be used as a sauce for chicken or pork chops. INGREDIENTS: 2 tablespoons balsamic or sherry vinegar 6 tablespoons extra virgin olive oil Salt and pepper to taste 2 teaspoons berry jam (blackberry, olallieberry, etc.) A...Read More

This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served. (1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely. (2) Whip until stiff: 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon of pure vanilla extract (3) Toss together in a bowl...Read More

INGREDIENTS: 2 1/4 cups sifted cake flour 1 1/2 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup safflower oil 1/2 cup yolks 1 1/4 cups whites (7 large eggs, separated, + 3 additional whites) 2/3 cup water 2 tablespoons lemon juice, freshly squeezed 1 tablespoon grated lemon zest 1 teaspoon vanilla 1...Read More

Okay, it sounds funky to many people, but you have to try it before passing judgment. Grilling adds a sweetness to the leaves and the stems become succulent – still a bit crunchy, but also tender. The cores remind me a bit of asparagus. The little bits of charring is a nice contrast to the...Read More

Making your own salad dressing is easy and far superior to anything you can buy. Other than oil and vinegar drizzled over a salad, vinaigrettes are the most basic of dressings. Vinaigrettes are an emulsion of oil and a liquid, typically an acid. The acid component is usually vinegar, but can also be fruit juice,...Read More