Sauces, Dressings, and Condiments

Balsamic Vinegar of Modena PGI Glaze

Makes 1 cup This sweet and savory glaze is delicious on baked chicken or fish, but we especially like it for a surprisingly sticky-sweet bacon. Partially cook bacon in a 350°F oven, then brush with the glaze, and return to the oven until the bacon is your preferred crispiness. Try […]
Allergen Friendly, Grilling

Beef Skewers With Green Chile Sauce

Makes 8 servings Beef Skewers Green Chile Sauce Chef’s Note: Cilantro roots, popular in Thai cooking, can be found at most Asian markets (you might see them labeled as coriander stems). Different from cilantro stems, they are the flavorful root of the plant. If you cannot find the roots, substitute about […]
Main Dishes

Bibimbap

Makes 4 servings Chef’s Note: Shiso is in the mint family. If you can’t find shiso leaves in your area, you can substitute peppermint leaves, lemon basil or Thai basil.  These will all provide a pleasant flavor; however, it won’t be quite the same.
Allergen Friendly, Main Dishes

Blended Veggie and Turkey Meatloaf

Makes 6 to 8 portions This may have more steps than your typical meatloaf, but it’s worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks–freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we […]
Chef's Blog, Main Dishes

Chicken Fried Rice

Makes 4 to 6 servings The key to good fried rice is using leftover rice, which is drier than freshly steamed. In the interest of keeping it simple, our favorite strategy is to keep a zip-top bag in the freezer where you can empty leftover rice from take-out or home-made […]
Main Dishes

Jap Chae (Stir-Fried Glass Noodles)

Makes 4 servings If you can locate Korean glass noodles, also known as dang myun, use them in this dish. They are similar to cellophane or glass noodles made from mung beans, but they are slightly thicker and chewier.