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The peanut sauces that often accompany Thai dishes inspired this dressing—a spunky vinaigrette to drizzle on salads or serve as a dipping sauce.

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Homemade fruit preserves simply burst with way more flavor than their store-bought counterparts. This recipe does not use added pectin as most jam recipes do, so it is all natural and only lightly sweetened to enhance the already sweet fruit.

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This condiment was created after an abundant Asian pear harvest from our backyard one fall. I originally paired it with an Indian Spiced Pork Roast (page 178), but it has since been spooned over fish and chicken and has even been added to meatballs to shake the palate up a bit!