One of our favorite restaurants in Florence is at Ristorante Cibreo. We’ve been several times, and we loved Cibreo’s yellow pepper soup so much that we found the recipe on Chef Fabio Picchi’s website in…
Vegan
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When the weather is warm, we love to use the grill. Nothing in the kitchen can truly replicate the flavor of grilled food, and it’s also a great way…
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In the mood for chips and salsa? Pico De Gallo, or Salsa Fresca is one of the simplest salsas that you can make! Serve it with chips or top your tacos…
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Tomatillos, abundant cilantro, avocado, and lime make the perfect five-minute fresh salsa. You’ll never want to buy salsa in a jar again. To make this salsa, you’ll need a…
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We’re receiving a very limited number of Mamma Agata’s cookbooks this month. Click here to reserve your copy! Mamma Agata’s tomato sauce recipe is our go-to pasta sauce, and…
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Cooking with dried beans is one of the easiest ways to improve your food. Once you learn how to cook dried beans and taste the difference, you’ll never go back…
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Roasted squash can be used in lots of different recipes, like roasted squash soup, risotto, pastas, and even baby food. To roast squash, all you’ll need is a sharp…
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We recently found some gorgeous heads of baby cauliflower at the farmer’s market. They inspired us to recreate a dish from Clayton’s trip to Portland last year – harissa roasted…
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Autumn in wine country is famous for grapes, but it’s also the season for olive harvest. The Sonoma Extra Virgin Festival is coming up at B.R. Cohn Winery on November 5-6. It sounds…
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Fresh guacamole is one of our favorite foods and, along with hummus, one of our go-tos for lunch or a snack. It’s also perfect for people to enjoy at your…
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Risotto has always been one of our go-to weeknight dinners, but we tend to make it mostly in the colder months (see here and here). With tomato season in full…
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