Elegant and aromatic, this Tarragon Vinaigrette is a timeless classic with a fresh twist. Traditionally made with red or white wine vinegar, this version uses white balsamic vinegar for a softer acidity and subtle sweetness that lets the delicate flavor of tarragon shine. The dressing is beautifully balanced with shallots, Dijon mustard, and a touch...Read More

Before there was Ranch, there was Green Goddess — the elegant, herb-packed dressing first served at San Francisco’s Palace Hotel in the 1920s. This creamy, aromatic classic gets its signature color and flavor from a blend of fresh herbs, garlic, lemon, and anchovies — the secret ingredient that adds irresistible umami depth. Enjoy it as...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More

Unripe, green tomatoes are very abundant in the spring as farmers and gardeners thin out their tomato plants. The unripe cherry tomatoes get pickled and the full-size tomatoes get fried. Serve with the tasty herb mayonnaise (recipe below). INGREDIENTS: For the mayonnaise: 1 egg yolk Juice of 1 lemon A small clove of garlic pounded...Read More