Dry rubs are my “Thing!” I love the deep flavors and the crispy crusts that only my dried herbs and spices can impart. Jerk celebrates the flavors of the Caribbean and is traditionally very spicy from the liberal use of a native Caribbean chili known as Scotch Bonnet.
by Tina Martini, The Medicine Chef Read more →
The dressing in this recipe isn’t really a dressing at all. It’s more of an Asian-inspired pesto.
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This recipe was created for a cafe, inside a naturopathic cancer treatment center. As it turns out, I’ve served it at more five star dinner parties than I have for cancer treatment.
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The results are in from our celebrity judge, Chef Tina Martini, and we are delighted to announce the winners of our Cool Summer Refreshers Recipe Contest. Read more →
Proseco is an Italian sparkling wine. Its light on the palate and has beautiful, fruity notes. Blackberries are my favorite berry and pair very well with this light and refreshing bubbly.
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Tofu makes amazingly rich custards and absorbs flavors like a sponge. Here’s a favorite recipe from the 90s that helped earn me the nickname “Tofu Guru”.
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