I love this salad because of all the surprises in it, from the different textures in the melon and tomato, to the similarity in appearance of the two, and the fun sweet hot heat of the fresh chili and the smokiness of the dried chili. Mint is one of my favorite summer herbs in salads...Read More

You can make this vegan version of “cream” to use in recipes that call for cream. There are many versions with coconut cream, tofu, soymilk, etc., but this recipe works great in savory applications and is very smooth. INGREDIENTS: 1 teaspoon olive oil 2 cups sweet onions, peeled and chopped 1 clove garlic 2 cups...Read More

Bastille Day is the French version of the Fourth of July, and this fun and easy rendition of cheese fondue is very flexible. The method is nearly foolproof and you can mix and match cheeses to find a flavor profile that suits your palate. It’s like a winemaker creating a Bordeaux-style blend! The classic version...Read More

Every adult loves fondue, but kids love chocolate fondue! It is easy and fun to make, but as you can imagine, can be quite messy. Best served outside under supervision to prevent “double dipping”! For richer chocolate flavor you may use all bittersweet chocolate. INGREDIENTS: 1 cup milk or cream (cream is richer and smoother)...Read More

Risotto Printanière is a luxurious way to showcase the beautiful colors and tender flavors of Spring. Tender freshly cut asparagus, spring onions, peas, favas, and any other spring veggies you might find come together with rich Parmigiano Reggiano, a hint of lemon, fresh herbs, and a tender pea shoot and arugula salad to create a...Read More

This is the classic Thai sauce for spooning over most everything from rice to sizzling beef, salads, lamb, and wok fried fish and shrimp dishes. It is a multi cultural dish that has a version in most Southeast Asian cuisine and is great with Vietnamese lettuce wraps. For variety, try adding garlic in place of...Read More

Quick Thai style pickles are easy to make with this fun shortcut. Boiling the vinegar melts the sugar and infuses the kaffir lime flavor into the pickles for an aromatic treat. These pickles are served as a condiment with most Thai meals and are great with spicy dishes from curries to grilled meats and fish....Read More

INGREDIENTS: 12 fresh eggs 1 teaspoon white vinegar 2 bunches asparagus, trimmed 2 shallots, minced 1 teaspoon Butter 1/2 cup Meyer Lemon Hollandaise (see recipe) 1 bunch chives, cut into batons METHOD: Prepare Meyer Lemon Hollandaise (see recipe below). Blanch the asparagus in boiling salted water until crunchy-tender, about two minutes. Immediately drain and plunge...Read More