Simple, delicious compound butters are perfect companions for summertime dishes. Ingredients 1/2 cup unsalted butter, softened dash salt, to taste 1 Tablespoon fresh herbs, minced Choose your faves! Basil and parsley or rosemary, thyme and sage ~ the combinations are endless. Our choice for our Naked Corn on the Cue is: Ingredients 1 clove garlic,… Read More how to make simple herb compound butter
Summer cookouts are a favorite here at basil & salt and as always fresh foods are on the menu. Whether you use the backyard barbecue or cook over a pit, fresh corn tastes a little better with a bit of char and smoke. Lay your clean, shucked corn naked on the grill for a total… Read More naked corn on the cue
Don’t spend the evening tending bar, whip up pitchers of cocktails and create a self-serve mimosa bar for your guests. The holiday cocktail season is in full swing and mimosa’s are a delightful way to celebrate the backyard summer season. Thank you for visiting basil & salt! We look forward to bringing you great content… Read More Create a mimosa bar with Santa Margherita Prosecco
Lemon curd is a basic custard, meaning it’s thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness. ~Claire Saffitz In late spring we are holding our first annual Family Lavender and Blueberry Tea. As I finalize… Read More how to make the perfect lemon curd
From the archives: With Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t… Read More Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce
Don’t let social distancing prevent you from cooking, gathering and celebrating with friends and family. Facetime and Zoom are great companions during these times of missed fellowship. It’s that wonderful time of year again and Easter baskets for the littles are so much fun to put together. My favorite candy to drop in the… Read More boneless ham with brown sugar pineapple glaze
I first shared this recipe with my Basil & Salt Magazine readers over the last holiday season. It’s a rich, delicious appetizer that my guests and I have enjoyed each cocktail season. I enjoy all the recipes I’ve added to Basil, however in light of a recent health concern, it’s necessary I drastically modify my… Read More smoked salmon, cream cheese, horseradish and dill on rye
Ahhh. Spring. My mind immediately wanders to backyard barbecues, garden parties and outdoor festivities. In reality, spring in the northwest is a combustible combination of all four seasons, often happening at the same time. Even though Mother Nature isn’t going to cooperate and bring us warm weather right away, we are throwing a garden party.… Read More Cucumber Rolls with Ham and Cheese
Planning a dinner party in a way that you’re actually capable of getting it done without panicking is important. It’s bad hospitality for the host to be freaked out. ~Ted Allen basil & salt magazine is pleased to introduce its signature cookbook series. HolidayCheer is the first in our series and the inaugural issue is… Read More Basil & Salt Magazine’s ‘HolidayCheer’ now available for pre order
What’s on your ‘Cinco de Mayo’ Fiesta Menu? Cinco de Mayo arrives on a Friday this year and that means there’s an enthusiastic and aggressive enjoyment of tequila shots, margaritas, and tacos. However, this Miami Chef is unleashing her Maximum Flavor on this Must- Try Mexican classic, chilaquiles. Chef Adrianne shares her recipe with us and it… Read More Chef Adrianne shares her Maximum Flavor style Chilaquiles!
