Recipes

A Simple Summer Salad

July 27, 2011

Who can resist a tempting bowl of perfectly cooked pasta? Not us! The summer heat has pushed us to deviate from our normal hot pasta routine, and instead create a delicious pasta salad that can be served cold. It’s great as a light dinner or lunch, or as a side. The success of this recipe [...]

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Introducing Rob Larman Creator of Sonoma BBQ Sauce

June 24, 2011

In his 30 years as a chef and restaurateur, Rob Larman has worked in some of the Bay Area’s highest profile kitchens. The original Scott’s Seafood Restaurant in San Francisco, Casa Madrona in Sausalito and the wildly popular Kuleto’s in San Francisco are just a few. He was also chef and proprietor of the acclaimed [...]

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The Well-Stocked Larder, Part III — Roasted Artichokes

January 22, 2011

Okay, I’ll admit it. As much as I advocate shopping locally and seasonally there are times when I crave ingredients that are simply not in season. That said, I’m not going to purchase hothouse tomatoes or Peruvian asparagus in the dead of winter (or anytime of the year, for that matter). And though I’ve canned [...]

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Pan Seared Scallops

December 29, 2010

The holidays are over—bummer, or a godsend, depending on your point of view—and life is slowly returning to normal. Time to slow down, but also time to eat simply, if very well after the Thanksgiving-to-New Year’s feast-a-thon. Shellfish is especially good this time of year, when the waters run cold and there is no risk [...]

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Recession-era Truffle Solution

November 26, 2010

Good—really good—truffles are one of the great joys of the winter table. Only problem is, they cost a small fortune. Even “truffle shavings” can command nearly $100 per jar. So unless you’re among the lucky few not affected by our ongoing recession, enjoying these funky looking, ultra-fragrant tubers may be a forgotten luxury this year. [...]

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Riffing on Organic Spicy Heirloom Pasta Sauce

November 20, 2010

Fight it as much as we might, this year’s tomato season is kaput. To be sure, supermarkets and even local farmers’ markets still have tomatoes to sell, but even the best examples from mid-November pale in aroma and flavor compared to those from the peak of the season. If you canned your own it’s time [...]

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Lemon Accented Roast Chicken

November 7, 2010

After well more than a decade’s worth of experimenting with every which way of roasting chicken, we’ve hit on a most consistently satisfying method. Need we add that the single most critical element for success is the chicken itself? The horrors of mass-poultry production are well known and need not be repeated here. And yet [...]

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Wild Salmon with Orange Extra Virgin Olive Oil

October 22, 2010

Our Orange Extra Virgin Olive Oil marries two of California’s most heavenly crops, Mission olives and Navel oranges, which are added to the press to create this bright, citrusy, and flavorful extra virgin oil. It’s great simply drizzled over fish, poultry, pasta, and other items, but gains complexity when used in conjunction with vinegar. These [...]

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A Focus on Rare Balsamic Vinegar

October 6, 2010

Balsamic vinegar is one of those products that, while exotic, appealing, and sometimes very pricey, many of us aren’t quite sure exactly what to do with. Here are two lovely Mediterranean-style recipes we’ve selected to showcase our rare 19-year-old balsamic vinegar, which we’ve sourced from a tiny artisan producer in Modena, Italy for the past [...]

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Ricotta Fritta (Fried Ricotta)

April 24, 2009

Elizabetta’s was a nice respite from the rain…..we bid our usual ciaos and I announced my hope for the evening…..I wanted to make Ricotta Fritta (Fried Ricotta). I had found a recipe as I always do but SO look forward to Elizabetta’s spin. Today, she had a perplexed look and said ah yes….we make this [...]

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