Baked Goods & Sweets
Charlie explains what makes a great candy bar Ari: Not all candy is the same. Most Americans have something of an emotional sweet/soft spot for all those commercial candies we grew … Continued
Ingredients: 1 tin Ortiz Yellowfin Ventresca Tuna 1 bunch arugula or spicy greens 1/3 cup Meski olives, pitted and quartered 1/4 cup Marcona almonds, toasted and roughly chopped Half of … Continued
adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg serves 3-4 as a side Ingredients: 2 lb butternut squash, ends trimmed, halved lengthwise, seeded 1/2 cup extra … Continued
Ingredients: 2 tbsp American Spoon Food’s Apple Butter 1 tbsp K.L. Keller dijon mustard 1/4 cup Katz Apple Cider Vinegar 1/2 cup Katz Suisun Valley extra virgin olive oil salt … Continued
Recipes
This plum balsamic vinaigrette is perfect for dressing up a simple salad, using our youngest offering from Vecchia Dispensa – a deliciously tart and flavorful balsamic. Aged in oak barrels, … Continued
Recipes
Ingredients: 1/2 cup Extra Virgin Olive OIl 1/2 cup Moutere Grove Olive oil 2-3 tbsp Agrimontana Blackberry Preserves 1 tbsp Green Peppercorni Dijon Mustard salt to taste Directions: I love … Continued
Recipes
Ingredients: 1/3 cup Orduna Txakoli Vinegar 2/3 cup Moutere Grove Olive oil 1 tbsp Edmound Fallot Tarragon Mustard 1 tsp Tupelo honey salt and pepper to taste Directions: I love … Continued
Recipes
Ingredients: 1/2 cup Extra Virgin olive oil 1/2 cup Orduña vinegar 2-3 tbsp Majhoub Piquant Orange Slices 1 tbsp Marash Pepper Salt to taste Directions: I love to mix my … Continued
Pantry Staples
“Everything you see, I owe to spaghetti.” —Sophia Loren
“And art is always about relationship — to the material, to the self, and to the world in all its chaos and intrusion, its terror and its glory.” —Jeanette Winterson
Weird things happen when I least expect them. I was lying in bed, lamenting having had my third surgery in two months and working my way through the Sunday New York Times, when I came across a piece by Jeanette Winterson buried in the back of the Book Review.
“Art,” she wrote, “is always about relationship.”