Remoulade is a mayonnaise-based condiment from France usually served with fish, beef and fries. Classic French Remoulade is similar to Tartar Sauce, but tends to be a bit spicier with the use of Tabasco, Mustard and Horseradish. Another style of Remoulade, with the addition of…

Look for fennel from fall until early spring. This crunchy, slightly anise flavoured vegetable is often featured in French and Italian cooking.

Great at a summer barbecue, this bean salad is not pickled. It’s bright with fresh lemon and olive oil. If there is any leftover it’s perfect for lunch on top of lettuce.

These creamy, pickled onions are perfect on Beef Dip or at the backyard barbeque. Start 1 – 2 days before company arrives.

California’s famous In-N-Out Burger Sauce is a nice addition to a loaded hamburger. Fire up the barbecue and serve burgers with buns or lettuce wraps.

Buy a really good quality ravioli from a specialty market and this dish comes together in minutes. Ravioli has been around since the 14th Century, served with tomato or cream sauces, broth or butter.

Baked potatoes and steak just seem to go together, bringing back fond memories of so many special occasions. There are serious debates about whether to dust with oil and salt/use aluminum foil or not. We simply place in the oven or over the grill and…

There are approximately 10,000 different types of mushrooms. Whether you sauté or add them to a dish, the possibilites are endless. Mushrooms have so much to offer, delicate Enoki with slim pin like stems to meaty sponge looking Morels. Grown up white or brown mushrooms…

It’s easy to see how the Italian version of garlic toast became so popular. Stale bread was toasted over the open fire, rubbed with a clove of garlic and drizzled with olive oil. There are many versions of garlic bread/toast, this is one of our…

  This is a bright fresh side dish, grilled for mere minutes. Broccolini is similar to broccoli, with long, thin stems. It’s similar in flavor to broccoli, but a little milder and sweeter.