November-December 2014

Get Saucy Series: How Sweet It Is

October 27, 2014 Jill Melton

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

September-October 2014

Get Saucy Series: Ruby Red Sauces

August 26, 2014 Jill Melton

Summer is winding down, and September at the farmers market is marked with mountains of juicy tomatoes, meaty, sweet bell peppers and spicy chili peppers. Capturing and concentrating their flavors in sauces is an easy

July-August 2014

Get Saucy Series: Green Herb Sauces

June 30, 2014 Jill Melton

Bright, fresh green herbs awaken our senses after a delicate spring. Grassy licorice basil, bright cilantro, earthy thyme, chives, mint and arugula all simply sing in beautiful herb sauces. Unlike many classic sauces that require

May-June 2014

Get Saucy Series: Excellent Egg Sauces

May 5, 2014 Jill Melton

Scrambled eggs may be the simplest of dishes to make, but that belies the alchemy the egg possesses when whisked into a frenzy with fat to create an emulsion. That’s the versatility of the egg.

May-June 2014

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

March-April 2014

Get Saucy Series: Healthy Yogurt Sauces

February 24, 2014 Jill Melton

If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as

January-February 2014

Get Saucy Series: Creamy Classics

December 27, 2013 Jill Melton

The French may be credited with developing the sophisticated art of sauce making, but the midcentury rise of canned soup gave homemade sauces a reputation for fussy and dated cooking. Today, millions of baby boomers

Stone Soup

Bean and Kale Soup

December 4, 2013 Jill Melton

I love fall at the farmer's market, possibly more than summer. Recently, hearty, leafy kale and brilliant pink-speckled October beans had a grand showing. I bought more of both than I could possibly use, but

July-August 2013

Are You Eating the “Real” Thing?

June 26, 2013 Jill Melton

There's a French word making its way through the culinary scene: terroir, meaning the land or "a sense of place." It often appears in the context of wine; however, it also pertains to certain foods.