Leg of lamb is a cut of meat I seldom prepare because it can be difficult to cook so that it becomes tender. The sheath and membrane are the factors that can make this cut of meat tough. The trick is to butterfly the lamb, removing as much membrane as possible while leaving the good fat which helps keep the meat moist and tender. Using artSAVOR 10 and a fresh mint sauce as a marinade and my method in the recipe are my secrets to a tender and delicious leg of lamb.
Read MoreMy husband and I love corn in every form… on the cob, soufflé, chowder, muffins, salad and more. Corn bread was another story. We were never into corn bread as it tends to be dry, somewhat bland boring texture and weak in flavor. As I typically approach every matter with a creative attitude, I decide to make over the top corn bread as part of my Thanksgiving spread. The trick was to add moisture, texture and artSAVOR 50 to add deep flavor. Then a touch of honey and ghee takes this bread to new heights.
Read MoreThis salad is a showstopper! If there is one thing I’m certain of, this salad will be well received as part of any menu - holiday feast or otherwise! This simple light recipe is vibrant with color and umami resulting from the brilliant combination of sweet, salty, nutty, bitter and sour flavors. This is a perfect prelude to holiday turkey!
Read MoreLooking for a side dish that will add loads of color and flavor to your meal? You've found it! This sophisticated healthy and gluten free recipe offers tons of nutty and mouthwatering flavor!
Read MoreThe heart of this incredibly delightful entree is ground turkey flavored with the earthy, smoky flavors of artSAVOR 20. This dish comes together very easily and is as beautiful as it is delicious! This is perfect for a weeknight meal and will feed a crowd!
Read MoreTo stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.
Read MoreI do appreciate those reliable, “tried and true” recipes, but I always yearn to create something new and different. I’m really not a fan of turkey, so whatever makes it tastier is good thing. I am always thinking about how I can infuse the meat with delicious flavors. Carefully stuffing a sausage mixture under the skin helps trap the moisture in the bird. Then thoroughly massaging artSAVOR 50, after making small slits in the meat adds the perfect amount of savory deliciousness, resulting in the perfect Holiday turkey.
Read MoreMy tremendously versatile artSAVOR 21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I love using artSavor 21 for a beautiful slow braise of Lamb Shanks. Aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb.
Read MoreRoasting brings out the natural sweetness of the acorn squash in this simple roast and is balanced by the woodsy notes of thyme. The black pepper, paprika and lime in artSAVOR 50 perfectly compliment the earthy flavors of the squash.
Read MoreI love doing a braise, as there is hardly another cookinbg technique that asks so little yet gives so much. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using artSAVOR 21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.
Read MoreThis dish is magical! artSAVOR 60 transforms ordinary cauliflower, with a touch of bacon, parmesan and panko bread crumbs into a sublimely delicious dish. High in protein and potassium, cauliflower shines with this simple preparation. Crunchy, nutty, meaty and delicious, this is a perfect fall and holiday side dish.
Read MoreIt is no secret that I prefer savory dishes over anything sugary and sweet. I would happily offer fruit and cheese to finish a meal, but most expect something sweet. So I share one of my secrets on how to present a very eleganty plated dessert that will make your guests assume that you not only have a professional chef in your kitchen but also a pastry chef!
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