Archive for May 2015

A dry, crisp Rosé wine is an excellent pairing with a wide variety of foods. Personally, when I think of our Rosé of Pinot Noir, I think of the Mediterranean, and of saffron infused fish stews. This is a recipe that my family has used from time to time when we are in the mood…

Enjoy this meal of roast leg of lamb with gratiné of potatoes – a traditional Spring feast.

I love to use dry rubs on meats and fish, so am always eager to try new recipes. This dry rub, from Portland, Oregon Chef John Eisenhart, is just the thing for an autumn pork roast – an end of season grill opportunity. In addition to being an incredible rub, it has the added advantage…

Every now and then a cookbook grabs my attention and I have to own it. This is the case with Deborah Madison’s new book- Vegetable Literacy. Deborah had her first food revelation during a dinner at Chez Panisse; so profound was her experience that she went on to work at the Berkeley restaurant before founding…