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Barbara Shinn

  • Recipe

    Wehani Rice & Barley Salad

    If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

  • Recipe

    Apple Butter

    We often make a double batch of this apple butter and can it. Without canning, it should be stored in the refrigerator, where it will last a few weeks.

  • Recipe

    Pork Loin Sandwich with Mustard & Apple Butter

    Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn…

  • Recipe

    Sun-Dried Tomato & Olive Spread

    This spread is the perfect complement for Grilled Vegetable Sandwiches. You can find tapenade (black olive paste) in most supermarkets and in specialty food stores.

  • Recipe

    Grilled Vegetable Sandwiches

    These are great make-ahead sandwiches. At the restaurant, we usually make them on Saturdays, but our staff likes to wait until Monday to eat them.

  • How-To

    Silky, Sumptuous Chocolate Pudding

    A creamy custard that’s both homey and sophisticated begins with top-notch chocolate

  • How-To

    Zesty Ketchup from Your Kitchen

    As vibrant as salsa—and just as easy to make