With its fresh garlicky smell wild garlic (also called ramps or ramsons) has an unmistakable scent in woodlands and forests in the spring months. Preferring to grow in shady and damp conditions, the wild garlic season begins in late winter and lasts until the end of spring. You might consider foraging for them or seek out a farmers’ market that may sell them. Ramps are definitely a seasonal delight.
Béarnaise Sauce is a delicious French sauce made of clarified butter, emulsified in egg yolks and white wine vinegar and flavored with herbs. Béarnaise sauce is a traditional sauce for steak, but can also be used on eggs, broccoli, leeks, cod, chicken, pork, lobster, salmon, beef tenderloin, potatoes, and pretty much anything that you can think of.
The nice thing about pesto is that it can and should be used for more than a plate of pasta.
Ditch the can opener and make your own delicious cranberry sauce. If you have any leftover you can freeze it for up to two months.
This sauce is sweet, tangy and goes well with nearly anything that goes on the grill.
Thanksgiving just wouldn’t be the same without cranberry sauce.
Homemade Tzatziki is so much better than store bought. Made with Greek yogurt, cucumbers, garlic, salt, olive oil, lemon juice and herbs, Tzatziki is delicious served cold with grilled meats, pita bread, or as a dip.
Sumac Yogurt Sauce is a delicious accompaniment for grilled lamb, pork, chicken, or vegetables.
Fennel is a natural complement to seafood. This puree is easy to prepare and provides a clean, light, and slightly sweet anise flavor. You may also want to pair it with roasted potatoes or glazed carrots.
I seem to be all about mangos these days so how about incorporating them into a delicious barbecue sauce. Both Scotch bonnet and habanero chiles work in this recipe. The habanero has straightforward heat, while Scotch bonnets tend to be more floral and on the sweeter side. Remember to wear rubber gloves when chopping hot chile peppers. Trust me, I’ve learned the hard way!