Tangy pickled beets are always a welcome treat with a meal or served on a salad. INGREDIENTS: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt METHOD: Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water...Read More

INGREDIENTS: 2 cups ripe peaches, peeled and diced 1/2 cup red onion, diced 1/2 cup red bell pepper, diced 1/2 cup fresh mint, minced 3/4 teaspoon minced jalapeno or serrano chile 2 tablespoons olive oil 2 tablespoons lime juice 2 tablespoons fresh ginger root, grated METHOD: Combine all ingredients and serve. Salsa is better if...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

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

Use this warm sweet-tart relish with lamb, fish, pork or roasted chicken. INGREDIENTS: 3 Meyer lemons 1 tablespoon olive oil 1/2 cup shallots, sliced 2/3 cup white fruity, floral wine (i.e., Riesling or viognier) 1 tablespoon plus 1 teaspoon sugar 2/3 cup dried dates, chopped Salt and freshly ground black pepper 1/3 cup mint leaves,...Read More

This tangy relish is a tasty alternative to overly-sweet cranberry sauce at the Thanksgiving table. INGREDIENTS: 2 medium pomegranates, seeded, about 1 ½ cups 1 tablespoon finely chopped orange zest 1 tablespoon orange juice 1/2 tablespoon grated fresh ginger 1 tablespoon honey 1/4 teaspoon salt METHOD: In a small mixing bowl, gently combine pomegranate arils...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

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