We don’t eat lobster very often, so it’s rare that we cook it at home. However, there are times we’ve had to do it, for example at our New Year’s …
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We visited Alta Maria Vineyards on our trip to Santa Ynez Valley. The wines were fantastic and Jim, our host, suggested pairing their Gold Cost Chardonnay with spaghetti with …
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We love to eat fish and love halibut. When Nikki from Liquid Farm suggested we pair their Golden Slope Chardonnay with halibut in parchment with fennel pollen and potatoes we thought …
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We’ve mentioned one of our favorite cookbooks, Polpo: A Venetian Cookbook of Sorts in several posts. It is a beautiful book and has lots of simple and flavorful recipes inspired …
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We were flipping through one of our favorite cookbooks last weekend looking for inspiration for the week and came across a recipe for cod with braised lentils. We had pretty …
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We’ve been getting a lot of swordfish recently. We probably order it almost weekly from our favorite fish supplier, Water2Table. This swordfish was caught in Southern California and it has been …
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On warm days, we’re usually in the mood for light and healthy foods. We never get tired of seafood, and grilled squid is the type of simple dish that …
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This time of year we’re reminded of our Easter trip to Italy a few years ago. Puntarelle was being sold in the markets and was listed on menus all …
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Our joint New Year’s Eve party featured a seated formal dinner. Since Dungeness Crab season has been suspended indefinitely in California, interfering with our holiday plans (see our crab-less …
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We were asked to serve a soup at our New Year’s Eve party. We thought a chilled pea, mint, and crab soup would be perfect because we wouldn’t have …
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Our regular fish supplier, Water2Table, recently surprised us with two gorgeous Pacific Mackerel. Fisherman Ivan Hotz told them it’s the first time Bay Area fishermen have seen this many Pacific Mackerel in …
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We’ve made paella on the grill several times and it’s an impressive dish to serve at a party, but it’s really pretty easy. We’ve used a mixture of Gerard Nebesky’s …