Sauces & Condiments

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Grilling Ahi Tuna
Asian Sauces & Condiments Seafood

Grilled Ahi Tuna with Yuzu Kosho-Miso Glaze

Until very recently, many classic Asian ingredients were practically unknown to Western cooks. That’s all changed now, with cutting-edge chefs introducing exotic flavors to an eager audience. Now the curtain has been pulled aside and some, at least, of the secret ingredients used in their culinary wizardry have been revealed.  One of these is yuzu kosho. Yuzu kosho, a traditional condiment with an amazing 1-2-3 punch, comes from the southeastern corner of Japan. Originating in Kyushu prefecture (hence the name kosho), …

Classic Frankfurters with Grilled Ramp Relish
Sauces & Condiments Wild Foods

Grilled Ramp Relish

If you like grilling, bacon and ramps (not in any particular order), then this recipe is aimed squarely at you. This unusual relish was adapted from a recipe by famed New Orleans chef & showman, Emeril Lagasse. We’ve made a few changes to the original preparation, but let’s give credit where it’s due. Think what you like about Emeril (and his signature “bam!”), but the man has some serious chef chops and his dishes are not only imaginative, they’re also based on solid …

All Recipes Appetizers Asian Sauces & Condiments Vegetables

Truffled Baba Ghanouj

If you like eggplant, you’ll love this fire-roasted puree of the egg-shaped glossy purple fruit. (Yes, like its cousin, the tomato, the eggplant is technically a fruit, not a vegetable.) The name, whether you spell it “baba ganouj,” “baba ganouge,” or “baba ganoush,” is pronounced the same and though there are many variations, it’s all the same dish – a Mediterranean classic with a fantastic smoky-lemony flavor. Our version of the dish replaces some of the tahini, a paste of …

Honey, saffron and vanilla
Appetizers Breads & Baked Goods Desserts Sauces & Condiments

Saffron & Vanilla Infused Honey

Honey, that most natural of sweeteners, holds an important place in every culture of the world. Honeybees, so crucial to the development of flowering plants, thrive in temperate regions around the globe, busily spreading pollen and concentrating the sweet, energy-rich nectar of the flowers that they visit into that prized substance, honey. The flavor of honey varies tremendously, depending on the type of flowers visited by the bees who store the precious honey in the waxy combs of their hive. It seems only …

Pig Fingers in ramekins
Appetizers Meat Sauces & Condiments

“Pig Fingers” with Two Sweet & Spicy Glazes

“Pig Fingers” is a deliciously old-fashioned dish that has been around in some form since forever, apparently. While you may find various other versions online, this one is an original, an old farmhouse classic, dating back to that long ago time before the internet was invented. The following recipe was faithfully copied from a yellowed, handwritten index card that has been carefully kept in an decoupaged wooden recipe box for over 30 years. It was given to us back in the 1970s by the daughter …

Poultry Rubs and Marinades Sauces & Condiments

Spiced Duck Breast with Sherry Vinegar-Pine Bud Syrup Glaze

Some people say they don’t like duck because “it’s too greasy” or “it’s tough.” The problem is that the duck they’ve eaten just wasn’t cooked right. Ducks, like other domesticated fowl, including chickens and turkeys, have both dark meat (legs & thighs) that require long, slow cooking and light meat (breasts) that is best when cooked for a much shorter time. The solution?  Cut the duck up and cook the various parts in the manner that yields the best results. Braising is …

Black Garlic Cloves and Whole Heads
Appetizers Asian Sauces & Condiments

Black Garlic Tapenade: A New Classic

Black garlic. First things first – what is this mysterious stuff? Perhaps it’s easiest to begin by describing what black garlic is NOT. Black garlic is not a new strain of garlic; it’s not genetically modified, nor is it a recent invention by practitioners of modernist cuisine. Black garlic starts out as regular white garlic (some say that hardneck garlic varieties make the best black garlic), but ends up with a delicately sweet flavor, soft, jam-like texture and striking jet-black color. …

Poultry Sauces & Condiments Vegetables

Honey Butter-Glazed Chicken with Radishes

The radish is a vegetable that is typically consumed fresh, at least in this country. But in many culinary traditions, radishes are eaten both fresh and cooked. Daikon, the long, white Asian radish, is an important ingredient in many traditional soups, stews and other cooked dishes, in addition to being eaten fresh or preserved in a pickled form. Like other members of the Brassicaceae family, the flavor of radishes is earthy and pungent, frequently bordering on downright spicy. Cooking tends to …

Meat Sauces & Condiments Wild Foods

Pork Loin Chops with Peppered Maple-Mustard Glaze

Savory. Succulent. Tender. Sweet. We’re talking about pork, but not just any old cut.  We’re talking about thick-cut boneless pork loin chops, in our opinion, one of the best and most flavorful cuts of pork.  Boneless pork loin is essentially a pork loin chop without the bone. When you de-bone a whole pork loin, you end up with baby back ribs and a boneless pork loin.  Pork loin chops are easy to cook, they’re big, meaty and tender – and …

Porcini Stroganoff with Turkey Mini-meatballs
Mushrooms Pasta Sauces & Condiments Tips and Techniques Wild Foods

Porcini Stroganoff with Turkey Mini-meatballs

  Dried porcini mushrooms do double duty in this healthy new take on a classic recipe. Instead of the usual beef, our stroganoff features plump little mini-meatballs made with ground turkey. Making these turkey mini-meatballs is incredibly easy; instead of frying, they bake in the oven in just minutes. Since they’re made of lean turkey and baked, not fried, they’re very low in fat. Best news of all – even without all that fat, they still taste fantastic! This recipe really highlights the …