The amazing dishes Steve and John speak about on The Good Food Hour aren’t trapped in your radio- you can make them at home! Elevate your dinner table with the delicious dishes below.
GINGER, FIG AND CRANBERRY SEMIFREDDO WITH BLACKBERRY SAUCE Yields one 8 cup terrine serving 8 – 10 This is a simple but lovely dessert which…
“FIRE AND ICE” PEACH SALAD WITH FETA, FIGS AND PROSCUITTO Serves 8 This is a perfect summertime dish. The “fire” comes from heat of the…
Heirloom Tomato & Burrata Salad Heirloom Tomatoes – Basil Emulsion – Bacon Powder Recipe Courtesy of Chef Dustin Valette of Valette in Healdsburg, CA Yield:…
GREEN PAPAYA SALAD (SOM TUM) “Som” translates to sour and “Tum” refers to the pounding sound from crushing the ingredients in a mortar and pestle.…
APPLE-HERB VICHYSSOISE One of the first “serious” cookbooks I remember buying was Albert Stockli’s cookbook published after he had retired from Restaurant 21 in New…
Recipe courtesy of Michele Wimborough of Restaurant Hazel in Occidental GRAVENSTEIN APPLE PIE WITH CIDER CARAMEL CIDER CARAMEL: 4 cups apple cider ½ cup brown…
CHILLED CREAM OF AVOCADO SOUP Serves 8 A simple, delicious soup that requires no cooking. Make it a main course by adding grilled shrimp, scallops,…
Friend of Good Food Hour, Condra Easley, former owner of Patisserie Angelica, is now living in France and shares this delicious recipe. Creamy White…
Chef Brian Anderson, owner of the now closed Bistro 29 restaurant, shares his Bastille Day recipes with Good Food Hour! Vive la France! Buckwheat…
FRESH CHERRY FLAN Serves 6-8 This recipe works equally well with any other fresh ripe fruit such as blackberries, apricots, mangoes, etc. 3-1/2 cups sweet…
SUSTAINABLE SEAFOODS Most authorities agree that eating more seafood and shellfish and less red and processed meat is a choice that’s good for your health…
SEAWEED AND TOFU BEIGNETS WITH LIME MAYONNAISE 6 Servings Lime Mayonnaise: 1 large egg yolk* 1 tsp. finely grated lime zest 2 tsp. fresh lime…
Photo: Outdoor Cooking Pros THE THRILL OF THE GRILL • Grilled Fava Beans • Trout Wrapped in Pancetta • Grilled Asparagus with Basil Oil, Buratta…
Recipes courtesy of Tinky Weisblat Rhubarb Tea Ingredients: for the rhubarb juice: 2 pounds rhubarb stalks chopped (about 6 cups) 3 cups water 1 pinch…
Tri-Tip of Beef with Sweet Corn and Arugula 4 servings 1 lb 8 oz Tri-Tip Beef, cleaned 1 TBS cooking oil (corn, olive, or grapeseed)…
Grilled Asparagus with Shaved Fennel and Feta, Arugula 4-6 servings as an appetizer or side dish 2 bunches of fat thick asparagus, trimmed 2 TBS…
Chilled Cucumber Avocado and Buttermilk Soup with Mint 4 servings 6 Cucumbers, chopped (skins left on) 3 Avocados, peeled and pitted 2 cups Yogurt (plain…
Spicy Yogurt Marinated Lamb Kebabs 4 servings When it comes to a great way to enjoy lamb it’s pretty hard to beat lamb kebabs and…