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…
vegetarian
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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.…
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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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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…
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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…
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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…
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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…