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Archive | Condiments

Herby Oil

Photography by Ellise Pierce

Makes 2 cups

2 cups olive oil (see note)
2 sprigs fresh rosemary
4 sprigs fresh thyme

Gently warm the olive oil and fresh herbs in a saucepan over low heat. When it simmers, turn off the heat and let it cool.…

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Makes about 1½ cups

1 tablespoon olive oil
4 large fresh basil leaves, roughly torn
1 (14.5-ounce) can San Marzano whole peeled tomatoes, torn by hand, or equivalent amount of chopped fresh tomatoes
1 teaspoon sugar
1 teaspoon sea salt

Put the olive oil and basil leaves in a small saucepan over medium-high heat.…

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Watermelon and Chevre with Jalapeno Oil


Makes 6 to 8 servings

1 large jalapeño, diced (with seeds, if you like it hot)

1/2 cup olive oil

Sea salt

1 small watermelon, cut into 1-inch cubes

3 heaping tablespoons chèvre crumbles


To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake.…

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Sweet Pea Pesto

Adapted from COWGIRL CHEF: Texas Cooking with a French Accent (Running Press)

4 cups fresh peas (or you may use frozen)
½ cup grated Parmesan, plus more for serving
6 leaves mint
1 minced shallot
1 teaspoon olive oil

Put a medium-size pot of salted water onto boil.…

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Carrot Top Pesto


Since discovering how to make this pesto, I no longer buy carrots without the greens. Cut them off as soon as you get them home as they pull moisture from the carrots. Blanch the greens first or the pesto will be too grassy.…

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Romesco Sauce

Romesco sauce is a lively Catalonian pesto full of roasted garlic flavor. Serve it with grilled shrimp, over cold sliced boiled beets, or with lamb meatballs. The romesco sauce freezes perfectly. You can also cover the sauce with oil and hold it in the refrigerator for about 10 days

Makes about 1 cup

1 garlic bulb, peels on
2 small dried chipotle chiles
4 dried tomatoes
1 cup chopped marinated peppers, drained, oil reserved
⅓ cup toasted pine nuts

Preheat the oven to 400˚F

Place the garlic bulb on a baking sheet in the middle of the oven and roast for 15 minutes until very tender.…

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Beet Hummus


Makes 2 to 3 cups

2 medium beets
1 ½ cups cooked chickpeas, skins removed*
1 clove garlic
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon sea salt

Preheat the oven to 400°F and wrap your beets in aluminum foil.…

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Classic Blueberry Jam


Chef Lyford uses the old-school method of making jam, which doesn’t require pectin. The berries are cooked slowly, gradually thickening, to reveal their rich, fruity essence.

Makes about 6 eight-ounce jars

1 kilo fresh blueberries (approx. 2.25 pounds)
650 grams organic cane sugar (approx.…

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Sweet Dill Pickles


Makes three to four 16-ounce jars

10 large cucumbers
¼ cup kosher salt
2 cups white vinegar
2 cups organic cane sugar
1 tablespoon chili flakes
2 tablespoons mustard seed
2 tablespoons chopped fresh dill

Cut cucumbers into ⅛-inch slices. Toss slices with salt in a non-reactive bowl and let them sit for at least 2 hours, preferably overnight.…

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Swiss Basil Pesto

by Executive Chef Graham Dodds, Central 214

After graduating from culinary school, I met a couple in Portland, Oregon who set me up working for a chef in the Swiss Lake District near the Italian border. The restaurant, called San Michele, was part of a small, family-owned inn in the town of Arosio, close to Lugano.…

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