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 ...
A Stunning Holiday Dessert for All: Cranberry Almond Tart with Maple and Orange
It's highly satisfying to see a pretty dessert come together and this tart is no exception. This health-conscious recipe achieves a crust reminiscent of shortbread (with no butter); a sticky, gooey ...
Two Cool Cucumber Salads for Lazy Summer Days
The temperature in SoCal has been hovering around 95º for a month. Suffice it to say, it's salad weather. Both of these salads combine Persian cucumbers with summer fruit and salty cheese, with ...
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
