Lemon Verbena Honey Granita
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
Continue reading » »Fiery-Sweet Peach Salsa
The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa.
Continue reading » »Sandra’s Guatemalan Pollo en Jocon
A Guatemalan tomatillo stew from the kitchen of Sandra Gutierrez, The Culinary Latinista™.
Continue reading » »Asian Pesto
This versatile pesto recipe gets a spicy Asian spin with Thai basil, chiles, peanuts, and fish sauce.
Continue reading » »Ceviche Salad with Bay Scallops
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
Continue reading » »Alberto’s Grilled Marinated Asparagus
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Continue reading » »Mississippi Caviar with Black-Eyed Peas & Cider Vinaigrette
This zesty, summery dish comes together in a flash when you use steamed, ready-to-eat black-eyed peas and precooked brown rice. A perfect summer salad or side.
Continue reading » »Barbecued Beef Brisket
Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. This beef brisket recipe is the ultimate slow food, but it’s well worth the effort.
Continue reading » »Pearled Barley Risotto with Peas, Pecorino, and Prosciutto
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
Continue reading » »Spring Vegetable Curry
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
ON THE MENU THIS WEEK
Click here!
