Smoke your own tomatoes and you, too, can create a truly, madly, deeply complex sauce that’s swell when layered with eggplant and mozzarella.
- Quick Glance
- 1 H, 30 M
- 3 H
- 0
About John Ash
John Ash is a wine and food educator and the owner of the restaurant John Ash & Company in Santa Rosa, CA. He has hosted two Food Network shows and is an adjunct professor at the Culinary Institute of America in Greystone. He’s also the author of the James Beard award-winning cookbooks John Ash Cooking One on One and Culinary Birds.
Lemony Potato Salad with Olives, Corn, and Cashews
Tired of the same old potato salad? This sweet, salty, tart summer staple will make a conversation-stopping addition to your picnic or barbecue.
- Quick Glance
- 25 M
- 45 M
- 0
Sweet Fritters with Red Wine and Star Anise Sauce
Essentially beignets, these fritters are accented by a sweet red-wine and star anise syrup.
- Quick Glance
- 45 M
- 1 H
- 0
Grilled Beef with Rosemary, Capers, and Lemons
New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.
- Quick Glance
- 30 M
- 30 M
- 0