Limoncello, a refreshing Italian digestif, is super easy to make. This sous vide version takes just two hours instead of the 6 to 8 weeks it normally takes to make this delicious beverage! INGREDIENTS 2 oz. organic turbinado sugar (4 Tb.) 3 organic lemons (rind …
Homemade vanilla extract is prized for its rich, complex flavor and incredibly smooth aroma, there simply is no substitute. Take your baking to new heights with this super easy recipe. What makes homemade vanilla extract so much better than ‘store bought’? First, you have control …
Growing up, my mom prepared acorn squash by cutting them in half, scooping out the seeds, and placing them cut side down in a baking pan, then added water halfway up the sides of the squash. For the last 10 minutes of baking, she turned …
Turn your summer tomatoes into an easy, sweet-and-savory tomato jam perfect for marinades, dips, and toast. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce. You need an acid such as balsamic vinegar …
Fresh from the Farmer’s market, Baby Pink turnips from River Run Farm! Harvested younger than the more common purple-top turnip, they are a delicious variety with a mild and sweet flavor. Baby Pink turnips, Brassica rapa, are members of the Crucifera family. The exterior color …
Tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, tomato, and sweet yellow onion. The flavors meld as …
My dog, Coco Chanel, is nearly five years old. Since she was about three months old, she has been very sick. It took two years to figure out she was suffering from IBD (among other issues) and food seemed to be the trigger. I ultimately …
Sea scallops, saffron, creme fraiche, and zucchini – yum – what a fab combo! This gratin is quick, tasty and wildly versatile. INGREDIENTS 6-8 sea scallops 1/4+ cup creme fraiche Pinch of saffron threads Lemon or orange zest Sea salt 1-2 zucchini Hazelnut meal (or …
I love spring when lovely green veggies are finally showing up in the market as a nice alternative to winter’s root vegetables. Springtime is the perfect time for preparing a quiche (or fritatta) and since I am not a fan of pie crust, I have made a crustless asparagus-leek quiche. You can certainly …
My son was coaching me on how to cook a reverse sear a steak, it sounded intriguing so I decided to give it a try. I’m not sure what cut of steak I used; it was some large cut of beef I purchased at Costco, sliced into serving …
I roasted two colors of beets with a couple other favorite root vegetables. To add a nice citrus flavor, I used a blood orange infused olive oil, although unflavored oil would work fine. I also added a liberal splash of white balsamic – a citrus infused vinegar would work great in lieu of flavored …
Cauliflower “rice” has a texture very similar to regular white rice, has a very mellow flavor, and mixes well in dishes that typically use rice. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but …
Savory tomato pie, with roots in the south going back to the 1830s—beloved by those who know it, largely unfamiliar outside the region—contains little more than its eponymous fruit, a mixture of cheese, mayonnaise, and a few chopped herbs. Sweet heirloom tomatoes play beautifully off the slightly tangy mayonnaise. Salt the …
This key lime panna cotta is made with coconut milk rather than heavy cream, so it’s dairy-free. The tart lime with sweet coconut is divine. INGREDIENTS 3-1/2 cups full-fat coconut milk (two 13.5 oz cans) 1/3 cup raw, local honey (use 1/2 cup if you …
I picked up a 16-ounce package of key limes at Central Market. Not wanting to make the ubiquitous key lime pie, I opted instead to candy the key limes for use in various recipes, starting with panna cotta. With this recipe, you’ll also end up with a quart of key lime …