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

Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers  — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...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