35 MINUTES 10 minutes to make 25 minutes to cook Recipe from “How To Make Sauces & Gravies.” Use your saucier from All-Clad. 1 1/2 tablespoons extra-virgin olive oil 1 small onion, chopped 1 large red bell pepper, cored, seeded, and chopped 1/2 cup canned low-sodium chicken broth 1 medium garlic clove, minced … Continue Reading →
60 MINUTES 25 minutes to make 35 minutes to cook Recipe from Bon Appetit magazine. 1 1/2 pounds plum tomatoes, halved lengthwise 4 large fresh Anaheim chilies (see note), halved lengthwise, seeded 1 large onion, quartered lengthwise 1 large yellow bell pepper, quartered 1 head of garlic, top one-third … Continue Reading →
60 MINUTES 25 minutes to make 35 minutes to cook Recipe from Bon Appetit magazine. 1 1/2 pounds plum tomatoes, halved lengthwise 4 large fresh Anaheim chilies (see note), halved lengthwise, seeded 1 large onion, quartered lengthwise 1 large yellow bell pepper, quartered 1 head of garlic, top one-third … Continue Reading →
60 MINUTES 35 minutes to make 25 minutes to cook Recipe from Rick Bayless, “From Mexico: One Plate at a Time” (Scribner, $35). 1/2 ounce small hot dried chilies, stemmed 6 large garlic cloves, unpeeled 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed Salt Sugar, about one-half … Continue Reading →
10 MINUTES 10minutes to make Recipe from “Bon Appetit” magazine. 1/4 cup fresh lime juice 2 teaspoons minced canned chipotle chilies jarred in adobo sauce 4 garlic cloves, minced 2 cups chopped seed tomatoes 1 cup chopped onion 1/2 cup chopped fresh cilantro Combine fresh lime juice, … Continue Reading →
20 MINUTES 10 minutes to make 10 minutes to cook Recipe from “Gourmet” magazine. 2 cups corn (cut from 3 to 4 ears) 1 tablespoon olive oil 1/2 pound yellow tomato (1 large), chopped 1 garlic clove, chopped 1 to 2 teaspoons chopped fresh jalapeno chili, including seeds … Continue Reading →
10 MINUTES 10 minute to make Recipe from Jack Aronson of Ferndale’s Garden Fresh Gourmet. 8 Roma tomatoes 1 large Spanish onion 1 jalapeno pepper 1 bunch of cilantro 2 cloves of fresh garlic, chopped 1 lime Dash of salt Dash of pepper Dice all of the ingredients (except lime). Mix together. Squeeze … Continue Reading →
By Kate Lawson / Detroit News Food Writer 1 medium Granny Smith apple, cored and finely diced 1 medium green pepper, seeded and finely diced 1 small red pepper, seeded and finely diced 1 green onion, sliced 2 tablespoons lime juice 4 teaspoons Tabasco brand Green Pepper Sauce 1 tablespoon fresh chopped parsley 1 … Continue Reading →
70 MINUTES 20 minutes to make 50 minutes to cook From “Irish Puddings, Tarts, Crumbles and Fools” by Margaret M. Johnson (Chronicle, $24.95. Before making the marmalade, prepare the jars, lids, and bands for canning. 4 large oranges 2 large or 3 small lemons 2 1/2 cups water 1/8 teaspoon baking soda One … Continue Reading →
“Alexander” didn’t get nominated for an award but you’ll find this olive dip a real winner. Recipe from “Movie Menu” by Francine Segan (Villard, 2004). 1/2 cup pitted whole oil-cured black olives /2 cup pitted whole brine-cured green olives 1/4 … Continue Reading →