INGREDIENTS: 12 fresh, ripe medium figs 1/4 cup honey 4 cups port wine pinch of salt 1/4 cup balsamic vinegar 2 lemons, zested 2 oranges, zested 2 whole cloves 2 cinnamon sticks 3 star anise 8 peppercorns Honeyed Cream ½ cup heavy cream ½ cup sour cream 1 tablespoon honey Mint leaves, for garnish METHOD:...Read More

INGREDIENTS: 1 cup plain Greek yogurt 1/4 cup white wine vinegar 1 teaspoon caraway seed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 English cucumber, sliced 3/4 pound sugar snap peas, trimmed and halved METHOD: Whisk together the yogurt, vinegar, caraway seed, salt, and pepper. Gently fold in the cucumber and...Read More

This delicious Southern-style pudding is often served as a side dish for Sunday supper and is always served at Thanksgiving! INGREDIENTS: 1/4 cup sugar 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons salt 6 large eggs 2 cups whipping cream 1/2 cup butter, melted 6 cups fresh corn kernels (about 12 ears),...Read More

This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish. INGREDIENTS: 1 large bunch cilantro (about 4 oz.), stems and leaves 3 medium green onions 3 medium cloves garlic 2 teaspoons soy sauce 1 teaspoon Sriracha hot sauce 1/4 cup rice vinegar 2...Read More

The end of summer means lots of corn and a bounty of cherry tomatoes. This easy but tasty salad is perfect as picnic fare or a side salad at your next barbecue. INGREDIENTS: 1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper...Read More