Compound butter is something we make often, especially to serve with grilled chicken paillard. Normally I make parsley shallot lemon butter AKA maître d’hôtel butter. Recently Jane Spencer, an old friend gave us a gift of a bright yellow turmeric miso honey butter that she made. I ate it with a spoon.  In fact, it was so utterly delicious I made my own version, which I share here. Turmeric is a spice I enjoy with

Although this is a Hellman’s household, homemade mayonnaise is something we cannot live without. We serve a pungent garlic mayonnaise, aioli, on roasted baby new potatoes. And rouille, it’s saffron-tinted and cayenne-spiked cousin on top of fish soup. This recipe for whole egg mayonnaise is a simple and light version. It uses a whole egg instead of the more traditional egg yolk and lots of mustard and lemon juice. We save jam jars and use

Does your end-of-summer scramble include bushels of tomatoes? And vats of sauce steaming in a sweltering kitchen?  Consider this Seat-of-the-Pants Tomato Confit instead of a tomato purée. Juicy ripe tomatoes bake slowly in a low oven until intensely flavorful, lightly caramelized yet tender to the bite.  Stored in the freezer, they last for several months You’ll appreciate the flavors of August come leaf season on cooked vegetables and fresh mozzarella, crostini, antipasti plates, cooked beans,