Chinese marinade for pork, chicken or beef

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]

Crisp Pizza Dough

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]

Chipotle Aioli

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]

Homemade Ploughman’s Mustard

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

Simple fish Stock

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

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]

Lamb marinade

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]

Turkey Brine

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]

Pumpkin puree for pumpkin pie from scratch

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]

Chipolte Honey-Lime Butter

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

Lemon-Tahini Sauce

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

Strawberry Nectar

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

Tomato sauce for pizza

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

Chipotles in Adobo Sauce

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]

Fragrant herb marinade for chicken

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]

Pistachio Pesto

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

Basil Pesto

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

Matzo balls

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]

Rhubarb Chutney

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

Walnut Oil Vinegrette

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]

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