Terra Americana came to life out of a need to bring people together and create memories. All types of people in all stages of life are welcome to be a part of our story…
When a day drags on with endless challenges my soul cries out for comfort food. For me, this recipe is as comforting as it gets. Savory, salt and fulfilling this is a sauce that satisfies.
1 2oz tin of anchovies in oil
1 tbsp cape...
This recipe is for old Mr. Nestrovich, who died a couple years ago. I proudly biked up to his orchard in Granville to get some peaches. Very full of my self when I arrived, I was unsure of how many to buy; so I asked him what he thoug...
This recipe evolved from something "All American" to a fusion of flavor inspired by time in China. One of the last things we expected to find there was Barbecue, damn good BBQ.
2 tsp Bayou Blackening Balm
1/2 cup Rice Wine Vinega...
This recipe came about after another quick trip to my local farm stand, Rays. I think I went in for some blueberries for sangria and ended up leaving with a bushel of tomallios.
Use this salacious sauce for a dip, marinade or m...
This recipe was gifted from a French friend. Laced with Herbs de
Provence the tomatoes are deliciously accented with the slight sweetness
of basil. Horseradish and onions give the sauce a spicy bite making
this fresh...
via www.examiner.com
A taste of the tropics comes with this recipe. Fabulous with tasty tempura (sweet or savory) and perfect for poultry. However you serve this sauce, great flavor is assured.
The Kitchen Garden is the labor of love of two self proclaimed "foodies, italophiles, and farm geeks", Caroline Pam and Tim Wilcox Their recipe for Pesto alla Genovese is a celebration of the season and all the hard work that led up...
This recipe came home with me from England. I lived in Devon as a grad student. While there I fully immersed myself in the cuisine of the shire. Naturally that meant lots of tea with clotted cream and preserves.
Quite often I...
Whether you are serving it for a family dinner or a special celebration, this recipe will make the most of your pork and poultry. The two keys are a long marinade time and basting often while the meat cooks. My favorite is cooking it...
This recipe was inspired by something I first had in the Algarve. Luis took me out for a decadent meal of clams and crab. The tender meat dunked and slathered in this aromatic butter was something out of this world. The Portugese ...