INGREDIENTS: 1/2 cup vegetable oil 1/4 extra virgin olive oil 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons freshly grated Romano or Parmesan cheese 2 tablespoons crushed dried basil* 1/2 teaspoon salt 1 teaspoon minced garlic 1/4 teaspoon hot pepper sauce, or to taste METHOD: Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt,...Read More
This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...Read More
This showstopper main course looks like it takes a lot more effort to prepare than it does! The slightly sweet, tangy sauce is sublime with salmon. INGREDIENTS: 3/4 cup water 1/4 cup sugar 1 teaspoon grated peeled ginger 1/4 teaspoon ground allspice 1/2 vanilla bean, split lengthwise and seeds scraped 1 lb. rhubarb, stalks only,...Read More
INGREDIENTS: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta 1 large egg yolk 1/4 cup finely chopped mint 2/3 cup grated Parmigiano-Reggiano, divided 12 to 16...Read More
INGREDIENTS: 1 head romanesco 2 tablespoon olive oil, or more to taste 1/4 teaspoon salt to taste 1/4 teaspoon fresh black pepper 1/4 garlic powder 1/4 teaspoon cumin powder METHOD: Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spritz with vegetable oil non-stick spray. In a plastic zip-top bag, place all ingredients...Read More
INGREDIENTS: 1/2 cup unsweetened quality cocoa powder* 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 1 1/4 cups sugar 1 tablespoon pure vanilla extract METHOD: In a medium saucepan, whisk together cocoa powder and 1 cup of the half-and-half until combined. Turn the heat to medium. Whisk in the remaining half-and-half and...Read More
This piquant preserve is delicious spread on top of goat cheese on crostini and makes a great hors d’oeuvre. It is equally delicious on cheese or savory scones. INGREDIENTS: 5 cups crushed strawberries (about 5 lbs) 1 tablespoon lemon juice 3 tablespoons good quality, aged Balsamic vinegar 6 tablespoons pectin (powdered pectin, like Ball) 7...Read More
INGREDIENTS: 3/4 cup water 1/4 cup sugar 1 teaspoon grated peeled ginger 1/4 teaspoon ground allspice 1/2 vanilla bean, split lengthwise and seeds scraped 1 lb. rhubarb, stalks only, cut into 1-inch pieces Salt and freshly ground pepper 1 tablespoon vegetable oil Four 6-ounce salmon fillets with skin 4 ounces pea shoots or watercress METHOD:...Read More
Don’t let the idea of an avocado in a chocolate smoothie put you off! It’s creamy, super-chocolate-y, and delicious any time of day. INGREDIENTS: 1 1/2 cups vanilla almond or cashew milk 1/2 ripe avocado, pit removed and pulp scooped out 1 ripe banana 2 tablespoons raw cocoa powder 1-2 tablespoons honey or other sweetener...Read More
First, prepare the seafood gumbo stock (recipe below) very early in the day, or better yet, make it the day before you plan to serve the gumbo. In true New Orleans style, serve gumbo with some crusty bread and an ice-cold beer. INGREDIENTS: 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground white pepper 1/2 teaspoon...Read More
