TODAY on MHTV: We’re celebrating the 4th in style! Grilled chicken is basted with a homemade sweet-and-sour figgy bbq sauce made of black Mission figs and balsamic vinegar. Then, I add crunchy cornichons and peppadew peppers to an all-purpose, from-scratch mayo (think potato salad, coleslaw, etc.) Finally, a patriotic red, white, and blue icebox cake… View Article

I leaned this from a chef friend-Michael who lives and works in Los Angeles at the restaurant Providence. Good fresh fish like salmon needs just to be salt and pepperered for flavor BUT–to grill it so it won’t stick on the grill? Lightly brush mayonaise on it to form a film before grilling. It’s not… View Article

Moments before the final construction of his BLT–a son discovers the mayonnaise is deaded (but the jar still lives in the fridge, coated enough to deceive it’s actually full–a specialty in our house). So–he makes the mayonnaise. Two egg yolks, some lemon juice, salt whipped together as a slow stream of oils drizzles in (more… View Article