Perfectly tender, pink flank steak is effortless with a sous vide, which I used for these tacos with fennel slaw. For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.
Read MoreShallots, ginger, cumin, a pinch of local chili powder and the warming, sweet combination of cardamom, cinnamon and star anise are the key components of this summer peach chutney. It's sweet, spicy and full of flavor to spice up any boring weeknight meal or weekend BBQ.
Read MoreBright, end-of-winter, hello spring salad with a fennel, cumin and cardamom dressing that's to die for.
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