By Mara Fleishman, August 18, 2008
This week’s recipe is a Secret Ingredient team favorite. Not only is it a brilliant use for leftover bread, it’s a lively salad of peppery arugula tossed in roasted tomato vinaigrette, topped with toasted goat cheese and generously garnished with Whole Catch™ Wild Caught Crab. Summer salads don’t get much better than this!
By Mara Fleishman, August 11, 2008
Everybody knows balsamic vinegar, but here we’re not talking about just any vinegar, we’re working with barrel-aged balsamic vinegar imported from Italy. Try our trio of recipes
—we think you’ll be able to appreciate the difference.
By Mara Fleishman, August 4, 2008
Secret Ingredient host Mark Law and Denver chefs Patrick DuPays and Amy Poleski add a French accent to classic butter pastry with this week’s secret ingredient, European-style butter, and pair this delicate flaky crust with eggs, cream, chèvre and lemony sorrel for a delicious quiche.
By Mara Fleishman, July 28, 2008
By Mara Fleishman, July 21, 2008
Secret Ingredient host Mark Law and Denver chef Jean Philippe Failyau of Osteria Marco take the mint out of the mojito and add it to a fresh summertime salad of cherry tomatoes, fennel, red onion, cucumber and mint, served over seared halibut.
By Mara Fleishman, July 14, 2008
By Mara Fleishman, July 7, 2008
By Mara Fleishman, June 30, 2008
By Tom Britton, June 23, 2008
Secret Ingredient host Scott Herbert prepares cheddar cheese biscuits
using a non-food secret ingredient: a cast iron skillet. Learn why cast iron skillets have been an essential kitchen tool for hundreds of years and why they can be a healthy choice for your kitchen too.
By Tom Britton, June 16, 2008
Secret Ingredient host Mark Law reels in the season’s most anticipated catch: Copper River salmon. Learn how to prepare this rich, firm textured fish and discover a simple way to complement its buttery texture with a homemade basil-lemon butter.