Recipes

Being enamoured of Spice House's white truffle salt, it occurred to me as I was cooking colcannon that this was a marriage made in heaven. See if you agree!

Garlic scapes are the twisty green tops of young garlic that would eventually become the flowers if they weren't cut off. They are available for a brief time at spring...

A fine chef I knew dressed Italian pasta this way. He adapted it from the peppery way the Japanese dress their Soba noodles. Try it on pasta, too. Optionally, add...

This is from a book called "Food Doctor" that we found at our local library's annual used book sale. We like to put a dollop of soft fresh cheese or...

This has been our family's favorite salad for years. It is also one of the most requested dishes when I cook for friends. One friend added it to the menu...

This drink is high in protein and has replaced my morning coffee and toast for breakfast. It is quick to make, delicious, and rich. Recommended to me by an internationally...

A fall favorite for my family, and a great way to use the rest of the garden.

This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an...

This is a family favorite. Very easy. Doesn't require the days of soaking like other Cassia Bud Pickle recipes do.

This crunchy, healthy salad provides a counterpoint to grilled fare, especially chicken or fish. The rose water gives the dish a beautiful and exotic bouquet.

This recipe was one of many from Rose's grandmother Amelia Richards.

This recipe is based on the recipe for Ginger Ale in our friend Dave DeWitt's book "The Spicy Food Lover's Bible" (co-authored by Nancy Gerlach). We adapted it to use...