Here’s a bright, zingy relish that makes the perfect topping for grilled fish, chicken, or pan-seared scallops. It’s also delicious tossed with boiled shrimp, spooned over steamed broccoli, or stirred into pasta. A very sharp knife is essential for clean cuts and the best texture. INGREDIENTS: 1 large shallot, finely diced 1 tablespoon rice vinegar...Read More

INGREDIENTS: 1/2 teaspoon mustard seed 1/2 teaspoon anise seed 1 1/2 cups of sliced, de-seeded kumquats 1 cup sugar plus 2 tablespoons 1 1/4 cups freshly squeezed navel orange juice 1/2 cup dried cherries 1 tablespoon plus 1 teaspoon minced fresh ginger 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon METHOD: In a...Read More

This spicy tomato chutney combines ripe tomatoes with a blend of aromatic spices and red pepper flakes, creating a tangy and fiery kick that enhances any dish. Perfectly balanced with a hint of sweetness, it pairs wonderfully with cheeses and cured meats on a charcuterie platter. INGREDIENTS: 1 ½ lbs. summer-ripe meaty tomatoes, cored and...Read More