recipes

Wine/cocktail pairings: Click wine glass icons!

hors d'oeuvres & tapas

Bite-size cucumber rolls with ricotta Olivade

Popcorn with Garam Masala butter

Avocado salsa with pan-roasted cumin and homemade tortilla chips

Pan-fried olives with rosemary

Cumin-crusted oven fries

Gougères with aged gruyère and cayenne

Marinated olives with fennel, lemon and chili pepper

Endive boats with fresh ricotta and baked beets

Potato latkes with apple confit and crispy sage

Butternut squash and leek latkes with pan-roasted cumin

Beet latkes with scallion and cayenne crème fraîche

Parmesan-fennel twists

Cheese fondue with chipotle and tequila

Burgundy okra shoestring fries

Pimientos de Padrón: the Russian Roulette peppers!

Cucumber and avocado ceviche

cocktails

Grapefruit gin & tonic with cilantro

Blood orange Mimosa

Homemade Meyer lemon liqueur (Limoncello)

Basil-infused Meyer lemon margarita

Persimmon Cosmopolitan

Strawberry Cosmopolitan with ginger liqueur and rhubarb bitters

Fresh tomato Bloody Mary with garden herbs and celery bitters

Nectarine margarita with fleur de sel rim

Blackberry Cosmopolitan with orange bitters

Raspberry-Champagne mojito

Cucumber martini with Hendrick’s gin and tarragon

Peach-ginger mojito

Bing cherry mojito

Chocolate-ginger martini with cayenne-spiked rim

Scotch-Champagne fizz

Yellow watermelon margarita with chipotle rim

Dark rum mojito with basil

non-alcoholic drinks

Homemade ginger ale

Infused limeade with fresh mint

appetizers

Balsamic-roasted baby beets with feta and pistachios

Braised baby artichokes with white wine, garlic and parsley

Lettuce boats with spicy shiitake mushrooms and basil chiffonade

Shaved Brussels sprouts and Yukon Gold potato blinis with balsamic reduction

Cucumber linguini with fresh mint and fried capers

Zucchini fritters with sweet basil

Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade

Fresh goat cheese tarts with ramps and lemon zest

Parmesan-crusted fennel fritters with Meyer lemon dip

Quinoa with Piquillo peppers, cured olives and frisée

Pan-fried zucchini flowers with ricotta and garden herbs

Sautéed spinach

Roasted asparagus with pink grapefruit, pine nuts and lemon infused oil

bruschetta, crostini & tartines

Bruschetta with fresh goat cheese, shaved asparagus and chive-infused oil

Bruschetta with buffalo mozzarella and beet pesto

Crostini with ricotta, truffle honey and smoked salts

Avocado and grilled onion tartines with roasted coriander-lime vinaigrette

Fresh fig crostini with bûcheron cheese and thyme

Bruschetta with ricotta, grilled eggplant and fresh mint

Shiitake mushroom tartines with cheddar fondue

Spicy beet-green crostini

soups & stews

Nettle soup with buttermilk, Meyer lemon crème fraîche and Sichuan peppers

Carrot Soup with Garam Masala, crème fraîche and cilantro

Winter vegetable minestrone with cannellini beans and farro

Cauliflower soup with roasted cauliflower, pan-roasted cumin and chive-infused oil

Sweet pea soup with cumin-mint coulis

Celeriac soup with crispy lemon zest and lemon-infused oil

Winter squash soup with citrus-mint pesto

Chilled cucumber and yellow pepper soup with goat milk yogurt and pan-roasted shishito peppers

Yellow heirloom tomato gazpacho with lime oil and fresh mint

Black bean soup with pan-roasted poblano peppers and crispy shoestring tortillas

Radish-top soup and slow-roasted radish roots with fennel

Spinach-lentil soup with saffron and manchego

Cardoon soup with black truffle carpaccio

A green gazpacho: Chilled cucumber soup with yogurt and fresh mint

salads

Baby kale salad with purple carrot ribbons, kumquats and sesame vinaigrette

Radicchio salad with cannellini beans, avocados, fried shallots and lemon-herb vinaigrette

Baby arugula salad with warm shiitake mushrooms, pears, Parmesan shavings and white truffle oil

Boston lettuce with corn, fresh tomato vinaigrette and grilled zucchini skewers

Mizuna and cucumber salad with red onions, feta, tarragon and Champagne vinaigrette

Baked golden and red beets with anise vinaigrette

Blood orange and Valencia orange salad with olive vinaigrette

Celeriac and apple salad with watercress and Meyer lemon-shallot vinaigrette

Watercress and radicchio salad with Fuyu persimmons and spicy lime vinaigrette

Autumn harvest salad: fennel-roasted apples, grapes, blue cheese and toasted hazelnuts

Heirloom tomato and avocado salad with crispy wontons and spicy cilantro vinaigrette

Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette

Mâche and Asian pear salad with hazelnuts and truffle vinaigrette

Escarole and endive salad with Valencia oranges and fig molasses vinaigrette

Everyday leafy green salad

Heirloom tomato salad with bocconcini and basil

Niçoise salad with grilled vegetables and basil-mustard vinaigrette

Sugar snap peas and pea microgreens with ginger-curry vinaigrette

Avocado and mango salad with Tequila-lime vinaigrette

Green bean and fresh chickpea salad with heirloom tomatoes and mint

Roasted golden beet salad with baby watercress, endives, goat cheese and walnuts

Caesar salad with young romaine and chili-spiced croutons

Arugula salad with fennel, blood oranges, clementines and olive vinaigrette

Tomato, cucumber and cured olive chopped salad with petit épeautre

sandwiches & burgers

Whole-wheat grilled cheese with broccoli rabe and cave-aged Gruyère

Smoked provolone panini with tomato, avocado and basil

Portobello Mushroom Wraps with Buffalo Mozzarella, Piquillo Peppers and Pimentón Mayonnaise

Pan bagnat with grilled peppers and basil vinaigrette

Grilled cheese sandwich with garlic confit and baby arugula

Portobello burgers with salsa, grilled onions and mozzarella

pastas

Potato-Parmesan gnocchi with morels and asparagus

Potato-Parmesan gnocchi

Fresh fettuccine with artichokes and white truffle oil

Fresh pappardelle with tomato sofrito and Manchego shavings

Fresh pasta dough with semolina flour

Spaghetti with olive oil, garlic and pan-fried jalapeños

Ziti with spicy chicory and toasted Parmesan breadcrumbs

Orecchiette with wilted spinach, chickpeas and pimentón

Pasta salad with heirloom tomatoes, pan-roasted zucchini, fresh corn and goat-milk feta

Trofie with arugula pesto and flash-sautéed cherry tomatoes with garlic scapes

Linguini with pan-roasted beets, fresh tarragon and caraway

Orzo with mint-walnut pesto and grilled corn

Mac and cheese with braised leeks, asiago and parmesan breadcrumbs

Maccheroni alla Chitarra with Herbes de Provence, cured olives and fresh goat cheese

pizzas

Flatbread pizza with mozzarella, baby portobello mushrooms and fresh herbs

rice & grains

Quinoa salad with avocado, roasted pineapple and pickled shallots

Polenta with saffron-braised sweet peas and asparagus

Spring risotto with asparagus pesto and roasted yellow peppers

Wild rice and fennel salad with grapefruit, watercress and Champagne vinaigrette

Pearled barley with carrots, Swiss chard and caraway seeds

Quinoa and scallion croquettes

Farro with sweet peas, fresh herbs and ricotta

Creamy butternut squash polenta with spicy wilted spinach

Artichoke risotto with lemon-herb pesto

legumes

Cannellini bean dip with pan-fried mint

Wilted spinach and chickpeas with grilled lemon

French green lentils with sautéed broccoli rabe and Parmesan breadcrumbs

Spicy black bean tacos

Lentil salad with baked beets, spinach and yogurt-mint dressing

Pinto bean chili with pan-roasted spices and chipotle

dairy & eggs

Soufflé omelet with Robiola and sautéed ramps

Goat cheese soufflés with fresh thyme and lemon

Homemade fresh goat cheese

Leek tart with cured olives and aged Gruyère

Spinach tortilla with pine nuts

Shiitake mushroom and Yukon gold potato gratins with fresh herbs

Tomato frittata with fresh herbs

Homemade ricotta

A unique cheese course: Five artisan cheeses, one truffle honey and a fizzy hard cider

Cauliflower gratin with nutmeg

grilling

Grilled vegetable napoléons with spicy scallion vinaigrette

Vegetable brochettes with pimentón marinade

In-their-husks grilled corn on the cob

sides

Sautéed beet greens with cumin, lemon zest and crispy fried garlic

Pan-fried smashed potatoes with fresh herbs and garlic

Flash-fried Brussels sprouts with garlic and lime

Sautéed broccoli rabe

Mashed potatoes with garlic confit

Sautéed Swiss chard with lemon zest

Roasted cauliflower with garlic

Sautéed broccoli with yellow and red bell peppers

Romano beans with butter, shallots and chives

Carrots and fennel braised with orange zest and honey

Cumin-crusted oven fries

Roasted butternut squash with garlic and sage

Cauliflower purée with parmesan and thyme

Maple-glazed pan-roasted Brussels sprouts with chestnuts

Flash-sautéed cherry tomatoes with garlic scapes and chives

Roasted baby red potatoes with lemon and bay leaves

Sautéed haricots verts with baby red potatoes and lemon zest

Fresh peas with basil and mint

sauces, condiments & spices

Pickled shallots with fresh thyme

Asparagus pesto

Tomato sofrito with Pimentón Dulce (Spanish tomato sauce)

Balsamic–roasted red onions

Pan-fried rosemary infused oil

Crispy fried shallots

Chive-infused oil

Pimentón Dulce and yogurt dip

Fresh tomato vinaigrette

Homemade mayonnaise

Cranberry-fig chutney

Spicy scallion vinaigrette

Tomato coulis with shallots and white wine

Homemade crème fraîche

Classic heirloom tomato sauce

Mint-walnut pesto

jams, compotes & honeys

Pear–rosemary jam

Rhubarb compote

Making herb-infused honeys

Peach jam with lemon balm and Marc de Bourgogne

cookies

Butter cookies with dried cranberries and roasted pecans

Chocolate madeleines

Sienese almond cookies

gelatos & sorbets

Pineapple sorbet with rosemary

Cardamom gelato

Rosemary gelato with crème fraîche

Strawberry sorbet with Grand Marnier

desserts

Basil and anise crème brûlée

Carrot cake with cardamom, currants and ginger-crème fraîche Chantilly

Chocolate–Cognac mousse in espresso cups with maple Chantilly and bittersweet chocolate shavings

Tuscan apple cake

Peach-raspberry cobbler with Cointreau Chantilly

Almond cake with strawberries and ginger chantilly

Apple–walnut crisps with tequila

Apple-cranberry bread puddings with rosemary gelato and cider-Calvados reduction

Apple-pear crisp with macadamia crumb and Calvados Chantilly

Cherry–almond clafoutis with Cognac

Crêpes with strawberry compote

Roasted plums with Cognac and cardamom gelato

Dark chocolate panna cotta with raspberries and acacia-honey syrup

Raspberry-Champagne fizz

Chocolate layer-mousse cake with Cognac and bittersweet chocolate curls

Pumpkin crème brûlée with fresh ginger and cinnamon

Chestnut cake with pan-roasted pears and chestnut honey syrup

Butternut squash-Cointreau tart with rosemary gelato and cranberry compote

Maple-poached pear sundae

Apricot compote with Scotch whisky and ice cream

Blood orange parfait with Meyer lemon syrup

Butternut squash–apple cake with ginger streusel

breakfast & brunch

Cinnamon French toast with blood orange syrup

Citrus lassi with fresh mint and crushed anise seeds

Poached eggs with sautéed greens

Fresh muesli with apples, currants and toasted almonds

Scramble with fontina, shiitakes, chard and fingerling potatoes

Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream

Serviceberry and poppy seed cake

Ricotta pancakes with apple-Calvados syrup

breads

Focaccia with balsamic-roasted onions and fresh thyme

Classic popovers

basics & techniques

Simple syrup (made with organic sugar)

Parmesan tart dough

Homemade mayonnaise

Cooking dried beans

How to peel and seed fresh tomatoes

"Chop, Chop": Feature, recipes and video for Vegetarian Times

Prepping and blanching cardoons

Making vegetable stock

How to cook quinoa

Making fresh winter squash purée

Drying fresh herbs to make "Herbes de Provence" and more...

magazine features

A Wealth of Heirlooms: Three classic summer tomato recipes

Three ways to spin a salad

Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party

My feature for Vegetarian Times: 5 spices to roast whole and crush to order

"Chop, Chop": Feature, recipes and video for Vegetarian Times

Sweet Talk: Five delicious holiday desserts

A vegetarian Thanksgiving feast: 5-course seasonal menu with wine pairing and game plan!

A mother's day brunch

holiday & special occasion dinners

Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party

Hosting an elegant, flavorful, vegan, gluten-free dinner party

A dinner in honor of celebrated winemaker Randall Grahm

An elegant Easter Sunday brunch

Sweet Talk: Five delicious holiday desserts

A vegetarian Thanksgiving feast: 5-course seasonal menu with wine pairing and game plan!

Pack a perfect picnic!

A mother's day brunch