INGREDIENTS: 2 cups ketchup2 garlic cloves, peeled and minced2/3 cup chopped onion1/2 cup EACH lemon juice, water, Worcestershire sauce and vinegar1/4 cup soy sauce1/4 cup packed dark brown sugar2 tablespoons Dijon mustard METHOD: Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for...Read More

If you enjoy bottled steak sauce, you’ll LOVE this zesty  homemade version. INGREDIENTS: 3/4 cup balsamic vinegar2/3 cup ketchup1/4 cup honey2 shallots, sliced2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1/4 teaspoon allspiceSalt, pepper and sugar to taste2 tablespoons butter METHOD: Combine all ingredients in medium saucepan. Bring to boil, reduce heat, and simmer all until thickened,...Read More

This twist on a classic treatment for oysters adds a touch of sweetness that is a great foil to briny oysters such as Kumamotos or Malpeques. This is also good splashed on gravlax. To use as a base for a vinaigrette, just add oil. INGREDIENTS: 1 cup blackberry vinegar2 tablespoon minced shallot1 1/2 teaspoons freshly...Read More

INGREDIENTS: 1 rib of celery, cut medium dice1/2 medium brown onion, cut medium dice3 small-medium zucchini, cut medium dice1-2 large cloves garlic, minced1 large tomato, peeled and seeded, cut medium diceSalt and fresh ground pepper to taste5-10 medium basil leaves, cut chiffonade*Water, stock or white wine, as neededOlive oil METHOD: Over medium heat, warm a...Read More

INGREDIENTS: 2 tablespoons sugar1 cup rice vinegar (no substituions!)1/2 cup water1/2 lb. fresh ginger root METHOD: Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid. Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to...Read More

Use this pesto on grilled chicken, or add to a chicken salad made with grilled chicken for a big flavor boost! Stir pesto into a little mayo and use as a sandwich spread. INGREDIENTS: 2 cups fresh cilantro leaves3/4 cup extra virgin olive oil1/4 cup pine nuts, toasted6 cloves garlic1 tablespoon lime juice1 cup freshly...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

In Italian, agro means sour and dolce means sweet — hence, sweet and sour cipollini onions. This very popular, tangy condiment is often served as a first coarse with a rustic, flavorful cheese, or chopped into salads, and sometimes stuffed into chicken before roasting. Cipollini onions are available at the late fall, early winter farmers...Read More

This tangy relish makes a nice change to cranberry relish at Thanksgiving! Use it with cold turkey sandwiches, too. INGREDIENTS: 1 cup sugar2 tablespoons water1/2 cup minced white onion1/4 cup apple cider vinegar1 cup ground cherries, husked and washedFreshly ground pepper and salt to taste METHOD: Combine sugar and water in a medium saucepan. over...Read More

When I call this “Italian Style,” I am not kidding. I got this recipe while standing in line at the Aptos Farmers Market from two elderly Italian women. Their conversation was a pastiche of both English and Italian, and finally I just asked them for the recipe because it sounded so good. They were happy...Read More