In the '80s there was a restaurant called A.J. Bump in the town of Freeport. People flocked there for, of all things, the carrot casserole. The cook never shared the recipe, but Gwen Schoen ate it so often that she and her friends were able to figure out a version that was close.
The first step when making this sweet condiment is the soffrito, which is a vegetable or fruit lightly sautéed in oil. The sauté step brings out the sweetness of the onion.
Here's proof you don't need a clay garlic baker to make wonderful roasted garlic. Use it to flavor oil for dipping bread, mix with pesto to use as a spread for appetizer crostini or add to mashed potatoes.
Here's a healthy salad that has it all: fruit, vegetables, nuts, herbs and quinoa in a sweet-tangy vinaigrette. You can prepare it up to three days ahead, although you'll want to set the nuts aside as a last-minute addition. Another idea: Substitute rice for quinoa.
Pickled grapes is one of San Francisco chef Carlo Espinas' favorite condiments—perfect on a platter of cured meats, as a garnish to a roasted meat dish or in a chicken or fruit salad.
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