This is a quick and easy dipping sauce for steamed or fried artichokes or asparagus. INGREDIENTS: 1 cup mayonnaise 1 tablespoon fresh lemon juice 2 cloves garlic, minced 1/2 teaspoon freshly cracked pepper METHOD: In a small bowl of a food processor or blender, place the mayonnaise, lemon juice, and garlic. Process until smooth. Stir...Read More
These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...Read More
While most are familiar with basil pesto, parsley makes a fresh-tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with...Read More
Pickled onions make a delicious topping for salads and sandwiches, or served as a relish on a cheese platter. INGREDIENTS: 1 lb. red onions, halved and thinly sliced into half moons 1 cup white wine vinegar 4 tablespoons sugar 1 teaspoon salt 2 bay leaves 10 peppercorns, lightly crushed 2 pinches dried thyme 5 whole...Read More
In addition to turkey, this tart-sweet cranberry sauce makes a wonderful accompaniment for pork or duck. INGREDIENTS: 1 bag (12 oz.) fresh or frozen cranberries, rinsed and any decaying fruit discarded 2 tablespoons orange zest 3/4 cup orange juice 3/4 cup sugar 1/4 cup Ruby Port 1/2 teaspoon pure vanilla extract* METHOD: In a 3-...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
If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More
Italians make nettle pesto, or pesto d’urtica, in springtime. INGREDIENTS: Water 2 teaspoons salt 3 cups young stinging nettles tops, packed tightly 3 medium garlic cloves 1/4 cup pine nuts, toasted 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 – 1/2 cup Parmesan cheese, finely grated METHOD: In a stockpot,...Read More
This deeply flavorful condiment brings together the sweet tang of rhubarb with the mellow richness of slow-cooked onions and warm spices. The result is a glossy, savory-sweet confit that works beautifully in both everyday and special dishes. It’s wonderful spooned over grilled hamburgers, chicken, or steaks, and pairs especially well with pork pâtés. You can...Read More
