You can make this vegan version of “cream” to use in recipes that call for cream. There are many versions with coconut cream, tofu, soymilk, etc., but this recipe works great in savory applications and is very smooth. INGREDIENTS: 1 teaspoon olive oil 2 cups sweet onions, peeled and chopped 1 clove garlic 2 cups...Read More

This herb butter can be used as a spread for sandwiches and crackers with smoked salmon, or used to top grilled salmon or steamed chicken as an instant sauce. Slip thin slices under the skin of a chicken to be roasted and you get a moist buttery chicken with lots of fresh herb flavor. It...Read More

There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...Read More

This is a good sauce to do when you have more mature beans which can have a more assertive taste and are starchier. This sauce is also excellent made with young favas, giving it a really bright taste, and making it a great sauce for fish like salmon or halibut. If you choose not to...Read More

This oil is used for topping fish and chicken, or cam be used as part of a deconstructed salsa. It is also a nice way to make simple dishes such as grilled or sautéed summer squash into something elegant. Cilantro oil does not keep for more than a few days, so don’t make vast quantities,...Read More

This is based on something we used at the original India Joze long ago and has its roots in South East Asian cuisine. It’s quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing or stir-frying for flavor...Read More

Use this savory fruit sauce on duck, pork, chicken, or even beef. It will work great for any game as well. INGREDIENTS: 1 large shallot, peeled and minced 1 ounce cognac or brandy 1½ cups blueberries 1 tablespoon (or more if needed) sugar 1-2 tablespoons (more or less as needed depending on how tart the...Read More

Skordalia is a potent, but delicious Greek dip or sauce with a rich velvety texture, healthy and full of antioxidants from the garlic and olive oil (and walnuts, if you use them). Skordalia can be made with potatoes, bread, or with a combination of walnuts (or sometimes almonds) and bread. Potatoes will give you a...Read More

This simple syrup was developed for adult flavored sodas, but has other functions as well. It can be used to flavor a dessert “salad” of strawberries and mozzarella a la a Caprese salad, or use it in cocktails or salad dressings. With herbs in the mint family (if it has a square-ish stem it is...Read More

Kumquats are originally from China. In Cantonese, kumquats are known as ‘kin ku’ meaning ‘golden orange.’ About the size of an olive, this tiny fruit packs a big punch. The entire fruit is edible, rind and all. The peel is the sweet part, where as the pulp is extremely tart. This is actually two recipes...Read More