If the name, Marcella Hazan, doesn’t trigger immediate recognition, it’s understandable, as she slipped quietly into the American culinary world in the 1970s, bringing with
No Cranberry Sauce with the turkey? A few years ago there was a cranberry shortage and word spread quickly. Within a few weeks, there were
Although the first figs may come in sometime in June, late July heralds the second round of the US fig season. In Europe, most especially
This humble, simple-to-make, sauce is a miracle worker! I developed it years ago and yet every time I serve it, friends and family act as
When it comes to good food, Southern Louisiana does not disappoint! Along with a bountiful harvest of seafood and the combination of traditional Southern, Creole
We should all have a few show-stopping sauces to take a recipe from tasty to transcendent. Trust me, this is one is one of those
In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla.
If you aren’t sure whether or not you like rhubarb, this is a good place to start. If someone’s given you rhubarb, pick up some
This is one of the most versatile sauces you’ll want in your bag of culinary tricks. You can switch out toasted pecans, walnuts or macadamia
A good, traditional Hollandaise sauce is delightfully rich while also quite delicate. Delicious! My version of Hollandaise is not quite as delicate as the classic
If you’re looking for an entree that pops to serve at a small dinner party or a romantic meal for two, a flavorful steak with
Sofrito — So-free-toe. Isn’t that a great word? I don’t even remember where I found this recipe, but I’m crazy about it. Even though it’s
This is a very velvety sauce, perfect over ice cream or frozen yogurt, but also lovely as a sauce over pound cake or other freshly
Avocado and Green Peppercorn Cream Courtesy of Michele Anna Jordan; Vinaigrettes; Harvard Common Press Michele says about this recipe: Early one morning in the
If you make salads, fresh fruit platters, grill fruits, vegetables and meats and/or make bar drinks, you should have pomegranate molasses as a go-to “magic
This delicious dressing recipe comes from Michele Anna Jordan’s book, Vinaigrettes and Other Dressings: 60 Sensational Recipes to Liven up Greens, Grains, Slaws and Every
Anyone with a stove, a pot and apples can make applesauce. But, really good applesauce? Use heritage apples and a few special ingredients and you’ve
In 2011 I traveled with my friends to Cinque Terra, “The Five Lands,” all built on hillsides overlooking the Mediterranean Sea. Basil is used throughout
It has been over two weeks since I made jam this summer. I really didn’t want to make jam but I had to. Kind of
The rich, saltiness of meats often benefit from the light, sweetness of fruits and vegetables. Although we don’t think of rhubarb as a vegetable because
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