Faux-fried in the oven, these tender, juicy boneless chicken wings coated in crunchy almonds are flavor bombs in every bite. Spicy chipotle, stone ground mustard married together with the black pepper, paprika and lime in artSAVOR 50 create an amazing and irresistible flavor. These will disappear so fast, that you will wish you had doubled the recipe. This recipe couldn’t be easier and the results will surprise even the toughest kitchen critic!
Read MoreartSAVOR 50 paired with the sweet tartness of tamarind paste elevates the flavor symphony of this dish to the ninth level. The addition of the fried quail egg is a ray of sunshine in the presentation of this heavenly dish.
Read MoreMy husband and I love corn in every form… on the cob, soufflé, chowder, muffins, salad and more. Corn bread was another story. We were never into corn bread as it tends to be dry, somewhat bland boring texture and weak in flavor. As I typically approach every matter with a creative attitude, I decide to make over the top corn bread as part of my Thanksgiving spread. The trick was to add moisture, texture and artSAVOR 50 to add deep flavor. Then a touch of honey and ghee takes this bread to new heights.
Read MoreI do appreciate those reliable, “tried and true” recipes, but I always yearn to create something new and different. I’m really not a fan of turkey, so whatever makes it tastier is good thing. I am always thinking about how I can infuse the meat with delicious flavors. Carefully stuffing a sausage mixture under the skin helps trap the moisture in the bird. Then thoroughly massaging artSAVOR 50, after making small slits in the meat adds the perfect amount of savory deliciousness, resulting in the perfect Holiday turkey.
Read MoreRoasting brings out the natural sweetness of the acorn squash in this simple roast and is balanced by the woodsy notes of thyme. The black pepper, paprika and lime in artSAVOR 50 perfectly compliment the earthy flavors of the squash.
Read MoreWhile carrots are crunchy, they tend to be blend and don’t absorb flavor even when they are fully cooked. Not a big fan of carrots myself as side, I often see guests leaving them on their plate at dinner events or restaurants. Creating this recipe was a testimonial to being creative in your kitchen studio. Combining carrots, beets and cranberries, adding my artSavor 50 to vinegars, citric acid, and fresh herbs created a magic of flavors that nobody wanted to leave them on their plate. Great for your holiday side.
Read MoreartSAVOR 50, spiced with black pepper, paprika and lime, has just the right amount of kick and zestiness for chicken. This recipe works equally well when roasted in a pan with vegetables. Simply dice your favorite root vegetables (such as carrots, potatoes, and turnips) and coat with some of the herbed oil, separate from the chicken. Place vegetables in a roasting pan. Place chicken pieces on a rack and put the rack in the pan on top of the vegetables and roast.
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