preparations

This marinade is ubiquitous in Chinese cuisine. A marinade such as this can’t really be prescriptive. It will vary depending on your taste, quantity of meat, etc… but it will get better … [more]

I have been experimenting for a number of years (since I moved from NYC) trying to perfect Sicilian style pizza. I first started this odyssey because, lets face it, pizza outside of New York is not … [more]

I make this to go with the great Cuban sandwiche recipe. On reflection, this chipotle aioli adds zest to just about everything so is worthy of its own page! Try it with steaks, eggs, sturdy … [more]

A great, sturdy, home-made mustard that will stand up to any sausages, meats, or cheeses. Makes about 2 cups. [more]

Fish stock is a simple and quick preparation that is the foundation for many great soups. It can be used fresh, stored in the refrigerator for two days, or frozen for up to six months. I like to … [more]

Bread crumbs are a simple and versatile preparation well worth having on hand for when you need them. They will last for ages in your freezer and provide the cook with flexibility on those harried … [more]

Here is my marinade for Greek style leg of lamb. You can use it with both boneless and bone-in. I find that the yogurt naturally enhances the flavor of the lamb while the onion and garlic do their … [more]

I am a huge advocate for brining a turkey before cooking it. Not only does the turkey come out nice and moist, but also the extra moisture means that the bird will be more forgiving to the variables … [more]

For those of you like me that like to occasionally make things from scratch, here is a puree for your homemade pies . It is simple and has a better flavor than you will find in any can. Look for … [more]

This has to be one of my all time favorites for slathering on fresh corn. [more]

This tangy, classic Middle Eastern sauce is great for falafel , and over grilled vegetables or crudités. [more]

This is great for added strawberry taste to drinks, ice cream, and pastries. [more]

Making a sauce for pizza is simple and fun. All you need is a few basic ingredients and a little time. [more]

These peppers have a distinctive warm heat and delicious smoky flavor. Although you can buy canned chipotles in adobo, there is nothing like this sauce made fresh. Use in chilis, pastas, or anything … [more]

Chicken just cries out to be flavored. Don’t get me wrong, a well cooked chicken can be wonderfully succulent, tender, and tasty in its own right. But, perhaps more than any other meat, chicken … [more]

This is a great alternative to classic pesto . It goes great in risottos. [more]

Here is a classic pesto. Great tossed with your favorite pasta. Top soups and bread. It is a must have for the pantry. [more]

For years I was convinced that every Grandmother secretly used the box when it came time to make matzo balls. How wrong I was. Making your own is as simple as opening the box. Here’s how I do … [more]

A great relish for all meats and poultry (especially grilled). Try as a topping on ham and turkey sandwiches [more]

I first made this variation of a simple vinaigrette when I had a vegan coming for dinner. The strong nutty flavor of the walnut oil added depth to the salad and made the side stand out on the plate. … [more]