While I am not a huge fan of most store-bought ketchup, I love this homemade version. I especially like it left chunky.

I have used this combination of classic Indian flavors on roast beef sandwiches, crab cakes, tuna sandwiches and salmon. I haven't yet f...

Although sage is considered a pungent and herby herb, when used in moderation (as it is here) I especially like it: it perfectly balance...

My friend Susan Benett taught me how to cook a better portobello mushroom: remove the black insides. Without them, the mushroom stays dr...

Whatever you do, do not use a food processor to cut the tuna. You want it to be chopped, not ground!

Caramelizing onions takes a bit of time but the end result is sweet, rich and sensuous. Like Roasted Garlic , having some on hand can ma...

Wrinkled and dark brown in color, canned chipotles are readily available in adobo sauce: a thick liquid of tomato, vinegar and spice. Th...

A little bit like a black bean taco, these burgers are spot-on when accompanied by lettuce, tomato, guacamole, salsa, jack cheese and so...

Instead of serving these with ketchup try thickening some yogurt by leaving it overnight in cheesecloth.

Serve these a little smaller than most other burgers: they are incredibly rich and filling. Try them on a bed of greens with lots and lo...