Recipes

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Skillet Cornbread

susan belsinger, contributor | October 16th, 2009

This savory cornbread is hearty and rich and cake-like and full of flavor. Sometimes I add a tablespoon or two of fresh chopped sage, oregano or marjoram. This is a great accompaniment to baked beans and coleslaw.

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Whole Pickled Peppers

susan belsinger, contributor | October 9th, 2009

I have made good pickled peppers from Santa Fe Grande, Hungarian hot, red hot cherry, jalapeno, serrano and habanero chiles. Makes about 6 pints. Wash the peppers and cut the stems from the large...

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Garlic and Chile Insecticidal Soap Spray

susan belsinger, contributor | October 9th, 2009

I have been making this spray for more than 20 years--I don't remember where the idea came from--perhaps an old issue of Organic Gardening or Mother Earth News. I do know that the recipe works. It is...

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Exotic Ginger Syrup with Lemon Herbs and Vanilla Bean

susan belsinger, contributor | August 24th, 2009

This syrup is very good for a sore throat, cold, or flu. It is delicious stirred into tea, lemonade, or other juices to make a fruit punch, tossed with fruit salad, and drizzled over pancakes, waffles, or ice cream. It also makes an exceptional homemade ginger ale.

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Lemon Verbena Cookies

Danielle Sherry, contributor | August 21st, 2009

Sweet lemon verbena cookies are the perfect summer treat.

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Garden Gazpacho

susan belsinger, contributor | August 17th, 2009

When tomatoes are ripe and in season this simple, savory soup is the perfect way to begin a meal, or to enjoy for lunch, perhaps with some bread and cheese. This is not a ho-hum, cold, watery soup; it is packed full of flavor.

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Roasted Chile and Herb Sauce

susan belsinger, contributor | August 14th, 2009

This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern touch. It is delicious on pasta, potatoes, squash, fresh sliced tomatoes, or with grilled chicken and fish, on sandwiches and wraps.

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Basic Pesto Recipe

susan belsinger, contributor | July 14th, 2009

Many of us use a food processor to make pesto since it's quick and easy. But for centuries, Italians have made pesto using a mortar and pestle. Pesto prepared in this manner is by far the best, as it...

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Egg and Cheese Puff with Greens

susan belsinger, contributor | June 12th, 2009

A great brunch dish, or quick lunch or supper, this recipe is easily put together and can actually be prepared a few hours ahead of time and refrigerated. Remove from the fridge about 30 minutes before baking. The ingredients are fairly versatile. Use the best greens that you have in season; some other good choices are: spinach, baby chard, dandelion leaves, arugula, watercress, nettles (pick with gloves!), basil, dill, cilantro, etc.

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How to Make Fruit Water

Chris McLaughlin, contributor | May 16th, 20095 comments

This party drink isn't your average glass of water. It's water wearing a prom dress. Serving fruit water at your next party or barbecue is refreshing, healthy, and elegant.

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Chervil Butter

KitchenGardener Magazine, archive | March 19th, 2009

Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil.

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New Potatoes with Chervil Vinaigrette

KitchenGardener Magazine, archive | March 19th, 2009

New potatoes are potatoes that are harvested early, when they are small and especially delicious. Try them in this simple recipe for a tasty side dish.

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Sautéed Chicken Breasts with Chervil

KitchenGardener Magazine, archive | March 19th, 2009

This dish takes all of about 10 minutes to make, but the result is moist, delicious, and elegant.

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Chocolate Pudding with Bay

susan belsinger, contributor | March 18th, 2009

This chocolate-rich pudding is redolent with the aroma of bay that lingers on your palate. Fresh bay leaves give the pudding a wonderful fragrance that you don't get when you use dried bay leaves.

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Cucumber and Yogurt Raita

KitchenGardener Magazine, archive | March 11th, 2009

Raita is a blend of grated cucumber, yogurt and herbs. It goes well with curried dishes.

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Mediterranean Cucumber Salad

KitchenGardener Magazine, archive | March 11th, 2009

In this cool and refreshing dish, feta cheese, red onion, and kalamata olives add zing.

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Cucumber and Noodle Salad with Satay Dressing

KitchenGardener Magazine, archive | March 11th, 2009

An Indonesian dressing adds a tangy note to this light and refreshing dish.

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Turkish Stuffed Peppers

KitchenGardener Magazine, archive | March 7th, 2009

A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.

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Broccoli with Garlic and Hot Peppers

KitchenGardener Magazine, archive | March 4th, 2009

Red pepper, garlic, and lime juice add a spicy, citrusy kick to fresh broccoli.

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Bay Syrup

susan belsinger, contributor | March 3rd, 2009

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and drizzled over all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.

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