Chive Blossom Vinegar: Updated for 2015

022I've decided to update my recipe for Chive Blossom Vinegar. Why? Well, first because I've found an even easier method for making it. Also, my step-by-step recipe from 2012 was a little vague. And finally, because my photography skills have improved rather dramatically in the past three years! Read more »

Lemony Lovage Pesto

062What inspired me to make this sexy sauce? The giant lovage plant in my garden. I snipped its pale green leaves, and blended them with olive oil, almonds, lemon, nutmeg, and cream cheese. In other words, I made Lemony Lovage Pesto -- a swoon-worthy topping for pasta, fish, chicken, and even toast. The simple recipe: Read more »

Cranberry Chutney

IMG_3765 - CopyI love cranberries. I love them in a cocktail. I love them in a tart. But I especially love them in a garlicky, gingery, orange-zesty chutney! Read more »

Make Your Own Almond Butter

IMG_3084Organic almond butter is orgasmically-delicious. It's the key component in my favorite pasta dish. It also provides magic for some fabulous gluten-free cookies. You can buy the butter at better supermarkets, or produce it right in your own kitchen. I make it this way: Read more »

Make Your Own Pumpkin Puree!

IMG_8543Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »

Kale Pesto – My Way

IMG_8207GOT KALE? Make my garlicky, lemony, kale pesto! It's delicious on...everything. Serve it with crackers at your next cocktail party, or as a gorgeous topping for grilled chicken or baked salmon. Or, do what I did yesterday, and stir it into steaming strands of angel hair pasta. Yum, yum, yum. The easy recipe: Read more »

Piperade!

IMG_3655DO YOU REMEMBER the bounty of bell peppers I harvested last week? I turned them into Piperade. This fabulous (and freeze-able!) French/Spanish saute of peppers, onion, garlic and thyme instantly transforms everyday food into haute cuisine.  Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe: Read more »