Grilled Pork Loin with Occasio Pinot Gris Salt Rub
I love to use dry rubs on meats and fish, so am always eager to try new…
A Fragrant Onion Tart
Every now and then a cookbook grabs my attention and I have to own it. This is…
Braised Beef in the Roman Style (serves 4)
This is a dish from antiquity, a hearty meal perfect for a hearty wine like Petite Sirah….
Spring Leg of Lamb with Garden Herbs
It’s late spring in Northern California, and the Lavender and Rosemary are abundant in my garden, survivors…
Buttered Chicken – Nello Stile di Corso
My first visit to Corso Trattoria on Shattuck in Berkeley was on a rainy November evening. I…
Chicken and Mushroom Julienne
Ingredients: 1 cooked chicken breast shredded 4 oz. mushrooms, sliced 1 large onion 8 oz. shredded mozzarella…
Filet Mignon with a Black Garlic, Cabernet, and Port Wine Reduction
Black garlic[1] is the latest in a list of exotic ingredients hitting high-end retailers and restaurants. Black…
Orecchiette with Spring Peas
This recipe, which features fresh spring peas, is taken from our Summer, 2012, newsletter….
Hot Spiced Wine for the Holidays
If you don’t have time for Smoking Bishop, this hot spiced wine is an excellent alternative. Coming home to the smell of oranges and spices lifts the spirit during the winter’s chill.
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