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Spicy chutney can liven up many dishes. We paired it with a classic German sausage for a truly global treat that brings together flavors from around the continents.
Read MoreNothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the backyard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.
Read MoreSounds pretty fancy, but it’s really just a drizzle of fruity white balsamic into champagne with matching fruit for garnish. We only use white balsamic because of their fruity nature and the resulting colors are appealing. It is very pretty and extremely delicious. Also, it’s fun to make a cocktail bar and let your friends choose their own recipe.
Read MoreShrimp with ginger glaze; it seems to speak for itself. Now you can make this sweet tangy bite with our perfect ginger balsamic vinegar.
Read MoreGinger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.
"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that? I used cabbage, tri-color carrots and kale splines, but this recipe would work with whatever veggies you have on hand. What’s in your fridge?
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