Recent Articles
  • Toast with Salted Herb Butter and Crispy Fried Egg

      Serves 4   4 slices sourdough bread, toasted 1 cup soft herbs (basil, chives, tarragon, dill, parsley) ½ cup butter, at room temperature 1 lemon, zest and juice Kosher salt ½ teaspoon fresh cracked pepper 6 tablespoons olive oil 4 eggs ¼ cup thinly sliced radishes     In a food processor add all herbs and pulse until finely chopped. Add lemon zest, half of juice, butter, 1 ½ teaspoons salt, and pepper and pulse until everything is completely […]

  • Grilled Steak and Shishito Peppers

    Serves 4   4 (1 ½” thick) strip steaks (about 2 pounds) Kosher salt and fresh ground pepper 1/3 cup olive oil, plus more ½ cup mint, finely chopped 1 cup cilantro, finely chopped 1 lemon, zest and juice 1 garlic clove, finely minced 8 oz shishito peppers 1 tablespoon sherry vinegar 2 ounces chevre, crumbled     Season steaks on all sides liberally with salt and pepper. Let sit at room temperature 1-2 hours.   In a small bowl […]

  • The BLT

    For 1 sandwich   4 slices high quality bacon (not thick cut, but not too thin either) 1 leaf from a head of romaine lettuce 1-2 slices from a large heirloom or beefsteak tomato, sliced about ¼” thick 2 slices sourdough bread, lightly toasted ¼ cup mayonnaise 1 garlic clove ½ lemon, zest and juice Kosher salt Fresh cracked pepper     Place tomatoes on a paper-towel-lined plate and sprinkle generously with salt. Set aside until assembly.   Arrange bacon […]

  • Grilled Corn, Avocado, and Israeli Couscous Salad with Spicy Lime Vinaigrette

    Serves 8 1 cup Israeli couscous 4 ears of corn, husked 4 tablespoons unsalted butter, melted Kosher salt Freshly ground black pepper 3 limes, zest and juice 1 tablespoon honey 1½ teaspoons Sriracha 1 garlic clove, grated on a microplane 1 jalapeno, thinly sliced ½ cup cherry tomatoes, halved ½ cup toasted, chopped almonds 2 avocados, diced 1 cup cilantro leaves or basil leaves   Bring a large pot of water to a boil and salt heavily, add Israeli couscous […]

  • Seared Scallops with Lemon Orange Vinaigrette and Fennel Slaw

    Serves 4 2 tablespoons lemon juice 2 tablespoons orange juice 1 small shallot, minced 1 teaspoon honey 2 tablespoons olive oil 1 fennel bulb, cut in half through the core, tough outer layer removed, and thinly sliced ½ pink lady apple, thinly sliced into matchsticks 2 tablespoons parsley, finely minced 1 tablespoon canola oil 1 pound large sea scallops, tendons removed 1 tablespoon butter Kosher salt Fresh cracked black pepper In a small bowl, whisk together lemon juice, orange juice, […]

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