Blue Cheese with its distinctive rich taste and buttery texture, pairs beautifully with creamy butter and herbs. It can take a simple grilled steak and elevate it to a fine dining experience. This compound butter is also great tossed with cooked vegetables. INGREDIENTS: 1 cup butter, softened (use a good quality, flavorful butter) 1/2 cup...Read More

This hot honey recipe is easy to make and can be used in so many delicious ways! Everyone loves this spicy-sweet condiment on everything from drizzling a bit over appetizers, on fried chicken, grilled salmon, roasted vegetables, and cornbread, or adding a bit to your hot tea or a cocktail. It also makes a great...Read More

Turkey is one of the easiest birds to cook, but many feel daunted by the ‘star of the show’ importance placed on the main course during the holidays! Here’s our tried and true method for cooking a turkey that results in a beautiful presentation, and is also super flavorful and moist, too. The drippings will...Read More

Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked. INGREDIENTS: 3...Read More

Mike Hultquist (www.chilipeppermadness.com) is the expert when it comes to creating tasty spicy condiments with his favorite fruit. This Caribbean hot sauce features fiery habanero peppers, mango, vinegar, honey, allspice, cumin, and ginger flavors. Serve it with grilled chicken, shrimp, fish, or pork tacos. INGREDIENTS: 5 habanero peppers, chopped 1 ripe mango, peeled and chopped...Read More

Discover the satisfaction of creating your very own homemade hot sauce — it may even tempt you to ditch store-bought options! The possibilities are nearly endless for various combinations of hot chilies and seasonings to concoct your perfect blend. You can use all of one kind of pepper or chili or use a combination. The...Read More

Tangy pomegranate molasses is an easy-to-make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces, and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir it into sparkling water. Use pomegranate molasses as a meat...Read More

Drying persimmons is easy, with or without a dehydrator. Your kitchen oven will do the job just fine. Dried persimmon slices make delicious snacks or can be added to salads, cookies, cereal, or bread. The trick for best results is to use a mandoline or Benriner slicer to make certain the persimmon slices are even....Read More

This is a similar recipe for the enchilada sauce once served at The Hot House, a San Francisco landmark in the 1940s known for great enchiladas in the Richmond Ocean Beach neighborhood. INGREDIENTS: 1/2 cup butter 1/2 cup oil 1 cup flour 3 15-ounce cans tomato sauce 2 tablespoons chili powder 3 tablespoons cumin 2...Read More

Use this sprightly sauce on chicken, seared fish, or pork chops. A perfect way to use any Hachiya persimmons that are super soft. INGREDIENTS: 2 large ripe, soft Hachiya persimmons, peeled, and seeded 1 tablespoon minced shallot 2-inch piece fresh ginger, peeled and finely grated 2 tablespoons rice vinegar, or as needed 1/2 cup sweet...Read More