Makes 8-12 servings. Recipe is by Teresa B. Day. 1 fresh jalapeno 1 fresh chili pepper 2 garlic cloves ½ cup olive oil 1 quarter lemon 2 sprigs fresh rosemary 2 sprigs fresh dill 1. Seed the peppers ...

This time of year, the summer produce is still plentiful, and fall produce is arriving in stores and appearing in your garden. You might be a little tired of tomatoes, so try this week’s recipe for a ...

This recipe, courtesy of the new “Oakville Grocery, The Cookbook,” blends layers of salty smoked salmon, fresh goat cheese, preserved lemon aioli, pickled onions and arugula atop artisanal bread for ...

When I am in Aspen, there is one restaurant I make a beeline for at lunch – the French Alpine Bistro – for their amazing Salade de Chevre Chaud with a spicy honey drizzle. It’s the perfect salad – ...

1. Seed the peppers then slice them in strips, julienne style. 2. Slice the garlic cloves into slivers. 3. Pour the olive oil into a jar with a tight lid. 4. Add the peppers, garlic, lemon, sprigs of ...

2. Slice the garlic cloves into slivers. 3. Pour the olive oil into a jar with a tight lid. 4. Add the peppers, garlic, lemon, sprigs of rosemary and dill to the oil. 5. Season with salt and pepper. 6 ...