Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Tian Provençal: Summer Squash Sides
This is one of the most colorful French vegetable sides I know and a great way to use up summer squash that is dominating your garden. We made… Read More »
Leeks Vinaigrette: Poireaux à la Vinaigrette
This is a great French bistro dish and makes a beautiful summertime side for just about any roasted protein. It also works on it’s own with the addition… Read More »
Beet Salad: Raw, Roasted & Pickled with Lavender Vinaigrette
Beet salad is one of my favorites for its eye popping, show stopping magpie appeal. I like to prepare the beets three ways so guests can enjoy the… Read More »
Introducing Tunitas Creek Kitchen!
I am officially launching our new website! Check out TUNITAS CREEK KITCHEN at Potrero Nuevo Farm where I have the incredible good fortune to work with the dynamic husband… Read More »
Grilled Apricot Appetizer with Herbed Goat Cheese & Honey Balsamic Sauce
Get ’em quick before they disappear! Apricots are at their peak right now and they make a pretty appetizer for any outdoor party. This dish couldn’t be easier… Read More »
Wood Fire Roasted Artichokes & Wheat Berry Pilaf with Nettle Pesto
You know, sometimes I feel so lucky. Like when this idea for wheat berry pilaf and artichoke, which I basically adapted (stole) from David Lebovitz, just popped up… Read More »
Sweet Tart Quick Pickled Rhubarb
Rhubarb, rhubarb, rhubarb…. I know all you actors out there have a hard time separating this fibrous ruby-red stalk from a vocal warm up… rhubarb, rhubarb, rhubarb….me, me,… Read More »
The Perfect Woodfire Roasted Chicken
I show up at Pie Ranch bright and early. The farmers are just settling into a hot breakfast of whole grain pancakes & soft scrambled farm eggs –… Read More »
Blue Cheese Buttermilk Dressing with Little Gem lettuce, Radish, Watercress, and Nasturtium
Notice that the title is Blue Cheese Buttermilk Dressing with Etc, Etc, Etc… That’s because if I had my way I would just slather this dressing all over the… Read More »
Flan: How to Make Flan Like a Pro
Why are the easy things in life so darned difficult? Why I ask, why?!?!! (Head hung over in despair, fists pounding on table.) Flan is one of those… Read More »
Oaxacan Black Mole
“What are we making?” a student asks in a highly critical untrusting tone. “Oaxacan Mole Negro.” I respond, avoiding confrontational eye contact awaiting the inevitable judgement that middle… Read More »
Habanero Mango Ceviche
I love a little fruity kick in ceviche! Yes Habanero peppers are hot but they also have a great fruity flavor which I adore. I will warn you… Read More »
