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basamic vinegar, black pepper, Dijon mustard, fresh herbs, kosher salt, lemon juice, olive oil, shallots, sriracha, tomatoes, Worcestershire sauce
This isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing? But, no matter what you call it, it’s a nice change of pace and it’s delicious. It’s great over a steak, on a burger or even on chicken. This is just perfect for summer, when tomatoes come rolling in. Continue reading
A fresh fruit salsa is delicious and a lovely way to use perfect, in-season fruit. This recipe is a good basic starting point, but jump off the flavor cart and come up with your own combinations. 
The Goddess loves mayonnaise and tartar sauce is just so good. If she didn’t like fish as much as she does, tartar sauce alone would be reason enough to eat fish! 
You may have heard rumor that The Goddess has a torrid affair going. Don’t worry your pretty little head about it, The Spicy Honey knows all about my relationship with eggplant. I love it (and him!) in any and every form, but roasted (not him!) is I think perhaps, my favorite. 
Chimichurri is a great sauce for both steak and seafood. Actually, this version, would make a chunk of wood palatable! It’s pretty decent on almost anything, like potatoes (either sweet or regular), roasted parsnips, carrots or cauliflower…like I said, almost anything. 
It IS all about the sauce. And this is the perfect sauce for pork chops or tenderloin. It’s one of those make-in-the-pan-you-cooked-the-pork-in-sauces. It’s quick and easy to prepare and the pan drippings make a perfect base. 
I thought I’d posted this already, but I guess I overlooked it…and that’s bad. Really bad. Because this is spectacularly good with 
It’s all about the sauce. It really is. But, you already know this. A sauce can make the ordinary, a truly extraordinary culinary experience. So, we’re going to talk about sauces over the next little while. Let’s go…. 
You know how The Goddess loves her sauce. This one is a passion. It’s simplicity itself to make. It’s spectacularly flexible and it’s extraordinarily delicious. I’m thinking this will be and incredible glaze for our Thanksgiving turkey. 
It’s autumn in New England. Okay, so it’s autumn everywhere, but New England autumns are a Currier & Ives-type of beautiful. This is The Goddess’s time of year. There’s that little nip in the air, but no frost on the shrinking, post-Halloween pumpkins just yet. The flavors of fall are big, bold flavors. This sauce is a perfect mid-week sauce, but why wait? 