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food & style
seasonal, modern, exuberant
recipes
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hors d'oeuvres & tapas
Cumin-crusted oven fries
Gougères with aged gruyère and cayenne
Marinated olives with fennel, lemon and chili pepper
Endive boats with fresh ricotta and roasted beets
Potato latkes with apple confit and crispy sage
Butternut squash and leek latkes with pan-roasted cumin
Roasted 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!
Tapas time!
Cucumber and avocado ceviche
cocktails
Pear Bellini
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 fizz
Yellow watermelon margarita with chipotle rim
Dark rum mojito with basil
appetizers
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
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
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
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
Lentil salad with baked beets, spinach and yogurt-mint dressing
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
Pan bagnat with grilled peppers and basil vinaigrette
Grilled cheese sandwich with garlic confit and baby arugula
Salsa burgers!
pastas
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 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
main courses
Spicy black bean tacos
Shiitake mushroom and Yukon gold potato gratins with fresh herbs
Tomato Frittata with Fresh Herbs
Grilled vegetable napoléons with spicy scallion vinaigrette
Vegetable brochettes with pimentón marinade
Pinto bean chili with pan-roasted spices and chipotle
Creamy butternut squash polenta with spicy wilted spinach
Cauliflower gratin with nutmeg
Artichoke risotto with lemon-herb pesto
Spring vegetables braised in olive oil, white wine and saffron
Flatbread pizza with mozzarella, baby portobello mushrooms and fresh herbs
side vegetables
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
Grilled corn, my way
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
cheese
Homemade ricotta
A unique cheese course: Five artisan cheeses, one truffle honey and a fizzy hard cider
jams, compotes & honeys
Rhubarb compote
Making herb-infused honeys
Peach jam with lemon balm and Marc de Bourgogne
sauces & condiments
Homemade mayonnaise
Cranberry-fig chutney
Fried capers
Spicy scallion vinaigrette
Tomato coulis with shallots and white wine
Arugula pesto
Homemade crème fraîche
Garlic confit
Classic heirloom tomato sauce
Mint-walnut pesto
desserts
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
Chocolate madeleines
Roasted plums with cognac and cardamom gelato
Cardamom gelato
Rhubarb 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
Sienese almond cookies
Chestnut cake with pan-roasted pears and chestnut honey syrup
Butternut squash-Cointreau tart with rosemary gelato and cranberry compote
Rosemary gelato with crème fraîche
Maple-poached pear sundae
Apricot compote with Scotch whisky and ice cream
Strawberry Sorbet with Grand Marnier
Butternut squash–apple cake with ginger streusel
breakfast & brunch
Scramble with fontina, shiitakes, chard and fingerling potatoes
Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream
Serviceberry and poppy seed cake
Blood orange parfait with Meyer lemon syrup
Ricotta pancakes with apple-Calvados syrup
technique
Homemade mayonnaise
Homemade ricotta
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!
Tapas time!
A mother's day brunch
"eat the music" food series: luscious recipes with a tropical flair
Avocado and mango salad with Tequila-lime vinaigrette
Yellow watermelon margarita with chipotle rim
"Eat the music" food series
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
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