Cherry Glaze Quail with Grilled Radicchio & Grains of Paradise

Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…

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Caponata Salad with Castelvetrano Olives, Crispy Capers, Pine Nuts & Agro Dolce Raisins

Being Sicilian, I naturally love the flavors of a traditional sweet and sour eggplant stew combined with tomatoes, onion, capers, olives, pine nuts and raisins. In this recipe, I wanted to take that idea, spruce it up a bit, refresh its appearance…and quite frankly, spend less time cooking. This dish is a quintessential combination of…

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Rhubarb

Rhubarb…is it a fruit…is it a vegetable? That is a tricky question to answer. Here’s the thing with rhubarb. Botanically speaking, it is a vegetable and member of the buckwheat family, but because it is most often cooked down with sugar for pies and jam, it is thought of as a fruit and is even…

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Maple & Black Pepper Glazed Parsnip with Speck, Pear & Walnut

Pears are one of my favorite fruits because of their versatility in adapting to both sweet and savory dishes. Here, I pair them with a glaze of beautiful, rich Hidden Springs Maple that is perked up with black pepper and balanced with parsnips roasted in brown butter. Day 1: Making the Maple & Black Pepper…

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