vegetarian

  Mamma Agata’s tomato sauce recipe is our go-to pasta sauce and the base for many of our easy weeknight dinners. This famous Italian grandmother taught us how to make …

It’s been raining cats and dogs in San Francisco, so a hearty soup was called for. We wanted to make something vegetarian that we could make a lot of and freeze. …

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 …

  It’s getting warmer out, so we’ve begun diving into melons again.  We’ve been making this Watermelon and Ricotta Salata Salad lately.  It’s one of our favorite salads, with a …

Fennel is a newer vegetable in our repertoire of ingredients. We’ve always put it in our cioppino, but we’ve been experimenting with other ways to use it recently. A few …

We are coming up on the end of nettle season, and if you haven’t’ found a way to work these delicious (and nutritious) herbs into your spring menu, here is …

  Pesto is so simple to make that it’s really one of those things we should make more often than we actually do. It’s a great appetizer for entertaining and …