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

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

A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More

INGREDIENTS: 6 boneless, skinless chicken breasts 4 cloves of garlic, peeled and de-germed 1 cup fresh mint leaves 1 cup fresh basil leaves 1 cup fresh marjoram leaves 1 cup fresh oregano leaves 1/2 cup fresh thyme sprigs 1/2 cup fresh parsley sprigs 1/2 cup fresh rosemary branch tips 1/4 cup fresh tarragon leaves 1...Read More

INGREDIENTS: 8-10 small zucchinis sliced into 1/4- inch coins -OR- 6 medium zucchinis halved lengthwise and sliced into 1/4-inch half-moons Water Salt and pepper 1 1/2 tablespoons extra virgin olive oil METHOD: In a non-stick or well-seasoned pan, place the zukes with enough water to just cover. Add a pinch of salt and 1/2 tablespoon...Read More

INGREDIENTS: 1 bunch Tokyo turnips 1 tablespoon butter or neutral oil 1/2 tablespoon sugar Salt and pepper Some water METHOD: Peel the turnips and cut them into pieces 3/4″ at the wide end. In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil....Read More

Typically, this sauce is made in the pan you cooked the beef or lamb in. After the meat is either in the oven finishing or while it is resting on the cutting board, relaxing so you can cut it properly, pour off any grease remaining in the pan and wipe out with a paper towel...Read More

INGREDIENTS: 1 1/4 pints fresh berries, your choice 3/4 cup sugar, or to taste Juice of one lemon METHOD: Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute. Add the berries and sugar to a food processor and puree. Taste...Read More

This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More