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

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

Serve this summery roasted chicken with creamy polenta. INGREDIENTS: 1 (5 lb) whole air-chilled chicken 3 lemons, halved 3 tablespoons olive oil, plus more for drizzling on vegetables 10 garlic cloves, lightly mashed 10 sprigs fresh thyme 1 tablespoon fresh rosemary leaves Salt and fresh coarse ground pepper 1 yellow onion, peeled, cut into wedges...Read More

INGREDIENTS: 2 boneless skinless chicken breasts Salt and pepper, to taste 1/4 cup cherry brandy or dry sherry 1/4 cup chicken stock 1 cup fresh cherries, pitted 2 teaspoons balsamic vinegar 1 teaspoon honey 2 tablespoons butter METHOD: Season chicken with salt and pepper, and grill until done. While the chicken is grilling prepare sauce....Read More

INGREDIENTS: 2 cups fresh cherries, pitted 3 nectarines or peaches, sliced and divided 1-1/2 whole chicken breasts, skinned, boned, cooked, and diced 1-1/2 cups sliced celery 2 tablespoons sliced green onion 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons honey 1 teaspoon lemon or lime juice 1/2 teaspoon curry powder 1/8 teaspoon ground ginger...Read More

INGREDIENTS: 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, juiced...Read More

This dish was designed to be prepared using a Parrot Ranch Pottery California Steamer. This stoneware steamer is the perfect size for this recipe, but any pot-top steamer will work as long as it is large enough. I do not recommend this recipe for the inset steamer baskets as there is not enough room to...Read More

INGREDIENTS: 1 lb. wild salmon 1/2 cup soy sauce 1/4 cup maple syrup Cayenne, black pepper Sesame seed for garnish, optional METHOD: In a bowl combine soy sauce and maple syrup. Marinate wild salmon for 1 hour (overnight if possible). Place salmon skin side down on a broiler pan sprayed with non-stick spray. Sprinkle salmon...Read More

INGREDIENTS: 3 tablespoons olive oil 3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped 1 large egg 1 tablespoon milk 2 medium potatoes (about 10 ounces), peeled and coarsely grated 3 tablespoons chopped Kalamata olives 1/3 cup grated kefalotyri (or Parmesan cheese) 2...Read More

INGREDIENTS: 3/4 cup cherry preserves 3 tablespoons balsamic vinegar ½ teaspoon allspice ½ teaspoon cinnamon 1 tablespoon canola oil 2/3 cup finely chopped onion 2 cups pitted fresh Bing cherries 1 teaspoon finely chopped fresh rosemary ¼ teaspoon cayenne pepper pinch of salt 4 bone-in pork loin chops METHOD: Preheat the barbecue grill to medium/high...Read More