Use this salad dressing for slaw or on shellfish. It is also great on shaved fennel salads. INGREDIENTS: 3 tablespoons Meyer lemon juice 1/4 cup whipping cream Salt and pepper to taste 2 tablespoons chervil, snipped finely with scissors or chopped with a sharp knife METHOD: Add the salt and pepper to the cream in...Read More

This technique for cooking chicken works with any sort of seasonings you choose. Basically, cook the chicken in the oven skin down in liquid halfway up the chicken for 30 minutes, then uncover the pan and turn the chicken the cook uncovered for 15 minutes more to brown the skin. Here, wine is flavored with...Read More

This herb butter can be used as a spread for sandwiches and crackers with smoked salmon, or used to top grilled salmon or steamed chicken as an instant sauce. Slip thin slices under the skin of a chicken to be roasted and you get a moist buttery chicken with lots of fresh herb flavor. It...Read More

Fresh and cool tasting, this dressing is good on salads of course, but it goes quite well with grilled fish and shrimp, or with grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, raw or cooked. INGREDIENTS: 1/4 cup mint leaves, packed (use the most tender leaves, usually from the...Read More

Although this classic vinaigrette generally uses red or white vinegar, I like to use white balsamic vinegar for its sweetness and clear flavor. INGREDIENTS: 1/3 cup white balsamic vinegar 1 garlic clove, peeled 2 minced shallots 1 tablespoon Dijon-style mustard 1-2 tablespoons of tarragon, chopped Salt and pepper to taste Sugar (if needed, to balance...Read More

This dressing is featured with the Escarole, Arugula, Almond, and White Peach Salad, but is also nice with Little Gems or romaine lettuce with almonds and Gorgonzola Dolce and some peaches scattered around. It can also be drizzled on crostini topped with Gorgonzola and arugula. INGREDIENTS: 1/4 cup good quality sherry vinegar 2 tablespoons white...Read More

Bitter, sweet, peppery, nutty, crunchy, and silken — this salad seems to have it all. White peaches are the catalyst for all these flavors to work together. INGREDIENTS: 1 head escarole, around 4 cups, tender inner leaves, washed and dried 2-3 cups arugula, smaller leaves preferred, washed and dried 3-5 white peaches (freestone if you...Read More

This salad works well as a topping or side for pork chops, grilled or roasted chicken, or a side dish with meat. If you want to make it more of a stand alone salad, add greens like escarole, watercress, frisée, shreds of Little Gem lettuce or the inner leaves of a butter lettuce or microgreens...Read More

There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...Read More

I love the texture of salmon seared in a pan without turning it, and then finished in the oven. The top develops a crackling crust and the inside is moist and flaky. The fava sauce has a little tang that is inherent with fava beans and is a wonderful foil for the rich salmon. The...Read More