Fennel Confit
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This fennel confit is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta.
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Featured Recipes
Double Grape, Rosemary and Pine Nut Compote
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When fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way.
Read MoreStrawberry-Rhubarb Compote
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This strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Read MoreRamp, Green Garlic and Onion Confit
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This confit is a wonderful way to make these spring alliums the star!
Read MoreCaramelized Shallots
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These are divine: great on cheese, bread, grilled meat, sandwiches, pretty much anything. I use them on pizza and in my caramelized shallot and tasso tart all the time!
Read MoreLemon or Lime Curd
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This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
Read MoreRaspberry Curd
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I adapted this from a lemon curd recipe found on epicurious. This is the topping for my raspberry-lemon cheesecake, but is also good in many other ways!
Read MoreSuper Duper Steak Rub
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Super easy, totally fabulous. I like to make a bunch of this and keep the extra in a spice jar for future use!
Read MoreTuscan Onion Confit
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This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
Read MoreCabbage, Spiced and Braised
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This spiced cabbage makes a wonderful side dish or base for roasted salmon. It's also nice layered atop a rye cracker and hummus.
Read MorePreserved Lemon and Thyme Compound Butter
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This is an absolutely fabulous compound butter for use on grilled strip steaks and potatoes.
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
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Feta Salsa
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This is such a delicious use of all of these ingredients. Great with pita chips, atop salads, with grilled salmon... it's just darn good.
Read MoreEASY Preserved Lemons
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If memory serves, this recipe hails from epicurious. It's so easy, quick as can be, and the lemon slices last for ages in the fridge!
Read MoreFresh Ricotta
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You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
Read MoreGrilled Mangos
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Grilling fruit is such an underrated method of preparation. The heat caramelizes the outer layer of the fruit, and the warmth throughout is a different experience altogether. Grilled peaches and pineapple are also delicious.
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