There is one common staple in our house over Passover, and that is gefilte fish. Traditionally, I make enough for everyone, and then am the only one to eat it. But that’s ok. These things take time. I didn’t love, or even like, or even try, gefilte fish when I was a kid either. When…
Feel like taking a bunch of random ingredients out of the fridge and the pantry and creating something entirely new and different that feels like it should have been created centuries ago? Yes please. This is what happens with leftovers — leftover bread, prosciutto, and cheese makes a delightful snack, especially when you can find…
For our herb-crusted NY Strip Steak, we choose prime cuts at least 1-inch think, and apply a rub of 1 tablespoon each dried thyme, rosemary, oregano, and Kosher Salt. We let these sit for the day in the fridge, and then for an hour at room temperature before cooking. We prefer cast iron skillets for…
It’s probably our favorite meal in the world … so there, I said it. No trip to Paris is complete for our family if we don’t visit Restaurant Allard, Alain Ducasse’s staple bistro near the heart of Saint-Germain-de-Pres. We’ve spent years trying to recreate the dishes we found there, and while it will never be…
If you have ever been invited over to our house in late August or early September, or if you’ve invited me to your home for a meal during this same time frame and asked me to bring dessert, you have probably eaten this cake! This is my all-time favorite recipe from Deb Perelman of Smitten…
There is something about seared duck that always seems so … decadent. But what I love about duck is how simple and easy it can be, whether we simply take a couple duck confit and crisp them gently in the broiler with some boiled potatoes and a green salad for Sunday brunch, or sear up…
It’s the perfect time of year for these fresh spring pasta recipes, doctored with ingredients fresh from the garden. This only-very-lightly-creamy pasta dish pairs so deliciously with our Maeve Vineyard Chardonnay from the Santa Cruz Mountains, and it was a perfect base recipe to add some fresh peas and wild dill from our garden. The…
Yes, okay, so it took two plus years to grow, but I finally managed to harvest my own wasabi plants from roots purchased in Oregon in 2021. When they arrived in the mail, the wasabi roots were about an inch long and had a handful of small wasabi leaves growing on them. I planted them…