Chef Alison Negrin & Associates

As promised last week, here are two more fermentation recipes to try with the fruits and vegetables from your summer garden! Pickled...

Preserving Summer Bounty My fascination with preserving foods started in my early twenties while living in Denmark with my Danish...

Popular during the Great Depression, this dish provides all of the essential amino acids which makes it a less expensive alternative to...

Just in time for the tomato, corn and zucchini harvest here in California! Yield: ~4 cups (1 quart) Ingredients 1 cup Smoked and...

A new take on summer vegetables! These fritters incorporate the unusual flavors of feta cheese and chopped mint, to make a most...

This chunky salad is hearty enough to serve as a main dish, and could be made ahead to avoid cooking in the heat of the day. It's a...

This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of...

Yield: 4 servings Serving size: 1 squab 4 whole squabs; backbone removed, marinated 3T ghee or clarified butter ½ pound cherries 3T...

Running out of ideas for how to use that "end of the season" cherry crop? This recipe is great for a 4th of July Barbecue. 4 lbs. pitted...

Portions: 80 Portion Size: 4 oz. Ingredients: 20 lbs. shredded carrots 1 cup coarsely chopped cilantro Dressing: 1 cup honey 1 cup orange...

makes 4 brochettes photo: www.TheDailyMeal.com Marinade 4 large garlic cloves – skinned and crushed 1 tablespoon paprika 1/4 teaspoon or...

Photo: HomemadeNutrition.com Yield: 8 servings Serving size: 6 oz. Ingredients: 3/4 cup diced onions 3/4 cup diced celery 1 tsp. chopped...