This is NOT like the stuff from out of the can. This version is much brighter and lighter in flavor. Using corn stock allows you to get away with less cream and enjoy a big corn flavor. INGREDIENTS: 1/4 white onion, finely diced 2-3 tablespoons shallots, finely diced 1 small garlic clove, minced 1/2 cup...Read More

This simple stock gives tons of flavor from something that would normally be thrown out. Use this stock to enhance dishes made with corn such as a succotash or corn sauce, or use instead of water when making polenta or chowders — it really makes the corn flavor sing here. It can also be used...Read More

I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More

This is a basic recipe that lends itself readily to variations. It can be pretty rich and is a lovely color, but it is easily prepared, and I make this from staples on hand when I find I have some cream left over from some other recipe. INGREDIENTS: 2 tablespoons grapeseed or olive oil 1...Read More

This salsa is a celebration of summer – feel free to use as many colors of tomato as you can find. Just be sure they are firm. This salsa is goes well with chips, meat, and fish. It is great on seared swordfish tacos. INGREDIENTS: 2 large firm red tomatoes (about ½ pound) 2 large...Read More

If you do not have vanilla bean paste in the refrigerator, slit a vanilla bean lengthwise and scrape the seeds into a teaspoon of oil, mixing well. This will approximate the paste. INGREDIENTS: 1 teaspoon vanilla paste* 1 tablespoon grapeseed oil 2 cups heirloom tomatoes 6 ounces fresh Buffalo mozzarella 1/3–1/2 cup New Natives micro...Read More

INGREDIENTS: 1 bunch rapini, stems removed and rinsed 1 lemon, zest removed and reserved, and juiced ½ cup oil-cured olives, pitted and sliced lengthwise into ¼ inch strips ½ brown onion, peeled and finely diced 2-3 cloves garlic, peeled and de-germed, minced ½ cup white wine salt and pepper to taste 2-3 tablespoons olive oil,...Read More

There are probably as many iterations of this Thai beef salad (also known as Yum Nua) as there are families in Thailand. The beef is usually seasoned with anything from simply pepper to a paste of garlic and fresh chili with ginger or lemongrass stalk. This recipe is a great way to use leftover grilled...Read More

This recipe is simple to make but takes 2-3 days of curing for optimum results. Prep takes about 30 minutes at the most, and to cook you just put it in a low-temperature oven. Although you could do this without the long cure and just rub the seasonings and cure mix on an hour ahead,...Read More

This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...Read More