Gazpacho. To many of us, gazpacho means tomatoes, which is true. But, why should we wait until deep in the middle of summer to enjoy a gazpacho, especially when we have strawberries popping up at the farmers market? The classic-but-uncommon pairing of strawberries and balsamic is one of my favorite things to eat in late…
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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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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…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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What’s in a name? Pears are one of the oldest cultivated fruits. In fact, there is evidence dating back to 5000 B.C. when Chinese diplomat Feng Li retired his diplomatic duties to study pears as a commercial venture. Think that’s old? The pear has been around since prehistoric times, when dried slices were unearthed from…
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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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