Thanksgiving gravy is traditionally made from roast-turkey drippings. Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, uses this recipe when barbecuing a turkey because there are no drippings. This gravy is also excellent served over Perfect Mashed Potatoes. This recipe is courtesy of Martha Stewart Living Magazine. 4 cups homemade chicken stock, […]
Foster’s Barbecue Sauce
April 5, 2012 by Leave a Comment
This sauce, created by Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, keeps in the refrigerator for several days. It also works well as a marinade for chicken, beef, or pork. This is a recipe from Martha Stewart Living Magazine.
Spring Pea Toasts with Lemon Olive Oil & Fresh Pea Shoots
April 4, 2012 by Leave a Comment
Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer’s markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade.
Buttermilk Green Goddess Dressing
March 30, 2012 by Leave a Comment
A classic of the West Coast, this dressing was created in the 1920s by San Francisco’s Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my “Southern” version is light, tangy, and chock-full of green herbs. It’s the quintessential spring and summer dressing, and because it’s […]
Homemade Mayonnaise
March 30, 2012 by 2 Comments
I take a cue from Granny Foster and make it a practice always to keep a jar of homemade mayonnaise in the fridge. Once you realize how easy it is to make—and how much richer the flavor—you’ll never go back. After you’ve made this basic mayo, you can use it to create a plethora of […]
Thai Chicken Wrap
October 28, 2011 by Leave a Comment
Perhaps the greatest inspiration for a sandwich comes from leftovers. This wrap is a really tasty way to use up last night’s roasted chicken.
Thai Peanut Sauce
October 28, 2011 by Leave a Comment
We use this sauce at the market on our Thai Chicken Wrap, but it’s also a tasty dipping sauce for chicken skewers as an hors d’oeurves or a marinade for grilled chicken breasts on top of some spring field greens for a weeknight dinner. Thai Peanut Sauce Makes about 1 cup 1/4 cup smooth peanut […]
Ginger-Sesame Vinaigrette
October 18, 2011 by Leave a Comment
This rich, nutty dressing has a hint of citrus and the zing of fresh ginger. Try it on salads, cold buckwheat noodles, and steamed vegetables, as well as on sandwiches and wraps, like the Thai Chicken Wrap.
Foster’s Sweet and Tangy Barbecue Sauce
December 8, 2010 by Leave a Comment
The addition of fresh ginger and fresh orange juice gives this barbecue sauce a very fresh, slightly spicy flavor. The addition of coffee helps cut the acidity of the tomatoes. The sauce is great on chicken, pork and beef: it’s easy to make and keeps almost indefinitely in the refrigerator. Makes About 1 Quart Sauce […]