Choosing a bone-in pork chop is the first step to a juicy piece of grilled meat. They have become a weeknight staple in my repertoire, rubbed in fresh rosemary and lemon zest, or served with sage ...
Fast & Fresh: Moroccan Carrot Salad with Aleppo Pepper & Mint
Moroccan Carrots with Aleppo Pepper & Mint adapted from Saveur.com Ingredients 1 1/2 lb small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-inch chunks 1 tsp kosher salt, ...
A Sparkling & Sophisticated Chocolate Bar: “Krackle” with Puffed Quinoa, Candied Orange, Dried Cherries & Black Salt
This Valentine's Day, I would love to share my favorite recipe for homemade candy. This dark chocolate bar is studded with candied orange peel, garnet-colored cherries, and crystals of black sea salt. ...
The BEST Way to Make Eggnog: Vegan. The “Bah Humbug” from Hinoki & the Bird
I became obsessed with this recipe after finding it in the LA Times last year. It comes from the bar at Hinoki & the Bird, an upscale California restaurant with a Japanese bent. First of all, it's ...
A Bright Winter Lunch: Crunchy, Creamy, Lemony Italian Tuna Salad with Fennel
This is the first time in years I've eaten tuna salad because I usually avoid both of it's defining elements; canned tuna and mayonnaise. A "tuna salad" can be fresh and sophisticated if you use ...
PRIMI
Healthy & Bright Comfort Food: Quinoa Pasta with Egg, Chard, & Lemon Bacon Breadcrumbs
A Vibrant & Healthy Lunch: Roasted Spaghetti Squash with Sage Walnut Pesto & Fresh Ricotta
A Savory Pie to Say Goodbye to Summer: Ricotta and Cherry Tomato Galette
A Vibrant & Unique Pasta from Sicily: Orechiette with Pistachio Pesto
SECONDI
Welcome Summer with a Sweet Corn Risotto with Grilled Shrimp and Basil Pesto
Chicken al Forno with Salsa Verde: The simplest method for perfect roasted chicken
A Simple Spring Grill Menu: Tuscan-Style Veal Chops with Arugula, Radish & Mint Salad
A Still Life with Pork: Homemade Pancetta and two rustic recipes
CONTORNI
The Paragon of Potatoes: Roasted Hasselbacks with Breadcrumbs & Thyme
A Jewel Toned Side Dish For Fall: Roasted Kabocha Squash with Maple Ricotta, Fried Sage, Crispy Speck & Pomegranate Glaze
Grilled Summer Salad with Heirloom Tomatoes and Basil Vinaigrette
