French apple cider and apple brandy are swirled together with cinnamon simple syrup and fresh crisp apples.
Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business.
Hot roasted shrimp bathed in a Spanish green parsley sauce flowing over with garlic and olive oil. Buy a loaf of bread... per person. You'll want to lap this up.
Parsley steals the show in this grassy, all-parsley pesto side dish.
Finally, parsley takes center stage in this lighter-than-slaw cabbage salad, flavored with anchovies and capers and chives.
This is one gorgeous, gooey panino: ciabatta stuffed with buttery ripe avocado, oozing brie and fresh mozzarella, sharp-salty-sweet sun dried tomatoes, and summery basil. Light and decadent in one warm, crunchy, creamy package.
This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail.
Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town.
Less is more in this simple, healthy appetizer of avocado, lemon, olive oil, and fresh green onions and herbs.
The honey sticks you get when apple picking--only good and homemade and stickier. And you get to pick the flavors.
The ultimate Florida-inspired honey-mustard sauce for seafood. Perfect cold for dipping crab claws and shrimp, or hot, spooned over chargrilled salmon. Simple deliciousness.
Pork loin, lean, tender, and juicy, is doused in a honey-butter-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork. Served with an earthy and easy pan sauce, this is the easiest and best way to cook pork.
Buds of cauliflower, sautéed with turmeric and cumin, garlic and ginger, chili and cilantro. Light and bright, but deep with flavor, and best when served unexpectedly with something simple and quotidian, like roast chicken.
Turmeric, along with cumin and cinnamon, gives intense flavor and color to this Moroccan tagine of lamb shank, caramelized onion, and green olives, served over a bed of fluffy couscous.
Green peas are tossed with sweet, soft onions and pungent, earthy turmeric toasted in olive oil. Simple, bold flavors that make an impression.
Standard bottled ketchup reaches new, unsung heights with hot, smoky, earthy chipotles and vinegary-spicy adobo.
Fillets of tender, flaky mahi mahi are marinated in buttermilk spiked with chipotles and adobo. Fried up with a cornmeal crust, they come out hot and crisp and ready for anything, from po' boys to fish tacos.
I love this smoky, spicy, chunk guacamole, especially with warm black beans on corn tortillas.
Smoky, tangy, fall-of-the-bone ribs right from your oven. Completely winter-proof, spicy, and delicious.
This slaw is hot as it looks: with both fresh jalapeños and smoky chipotles. Wrapped in warm corn tortillas, piled high on fish sandwiches, or just on the side, this dish makes plain old cole slaw seem pretty pathetic.