total posts: 242
Flash-sautéed cherry tomatoes with garlic scapes and chives
Sugar snap peas and pea microgreens with ginger-curry vinaigrette
Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade
A unique cheese course: Five artisan cheeses, one truffle honey and a fizzy hard cider
Roasted baby red potatoes with lemon and bay leaves
Spinach-lentil soup with saffron and manchego
Dark chocolate panna cotta with raspberries and acacia-honey syrup
Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream
Avocado and mango salad with Tequila-lime vinaigrette
Mac and cheese with braised leeks, asiago and parmesan breadcrumbs
Scotch Fizz! A version of the French 75, but with single malt Scotch... Just in time for New Year's Eve!
Raspberry-Champagne Fizz... The perfect dessert for New Year's Eve
Cardoon velouté with black truffle carpaccio
Prepping and blanching cardoons
Pumpkin crème brûlée with fresh ginger and cinnamon
Chocolate Layer-Mousse Cake with Cognac and Bittersweet Chocolate Curls
Sienese almond cookies
Chestnut cake with pan-roasted pears and chestnut honey syrup
[recipe] Quinoa with piquillo peppers, cured olives and frisée and Balsamic–Shallot Vinaigrette
Rosemary Gelato with Crème Fraîche
Cheese fondue with chipotle and tequila
Artichoke risotto with lemon-herb pesto
A pasta for all seasons: Maccheroni alla Chitarra with Herbes de Provence, cured olives and fresh goat cheese
Drying fresh herbs to make “Herbes de Provence” and more…
Simple can be delicious! Sautéed haricots verts with baby potatoes and lemon zest...
These burgundy okra shoestring fries are as delicious as they look... and crispy to boot!
Fresh chickpeas - a rare treat! They make a scrumptious heirloom tomato and three-bean salad!
A summery salad with fresh chickpeas, heirloom tomatoes and fresh mint!
This delicious jam is made with ripe peaches, lemon balm & Marc de Bourgogne
These roasted vegetable wraps are packed with flavor. They are perfect for a picnic or to take on a hike!
This classic tomato sauce is made with either red or yellow heirloom tomatoes and spiked with a dash of aged balsamic vinegar... And it come with canning instruction to boot!
Dark rum mojito with basil... Not too sweet and intensely flavorful!
Inspired by my trips to Tuscany, these zucchini flowers are stuffed with fresh ricotta, shallots and garden herbs before being pan-fried.