Tri-Tip Sandwiches with Cabernet Cabbage & Blue Cheese Dressing
“We think a great strategy for salads in fall and winter is roasting the season’s hearty root vegetables and fruits and serving them at room temperature, tossed in a dressing that brings out their flavors. Here, we’ve chosen celery root, kohlrabi, fennel, and apples, roasted in stages to bri…
4 tablespoons unsalted butter, plus more for the ramekins
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Mustard on mustard, these greens combine the sharp bite of mustard greens with the pop of mustard seeds. Serve with steamed rice and fried or poached eggs for a lovely vegetarian meal.
Puff Pastry Twists with Proscuitto, Cheese, Egg and Lemon Cream Sauce
From classic cocktails to modern mixology, nothing gets you in the spirit like a fancy drink with friends and family. Be everyone's favorite holiday hostess with these drink recipes that are sure to impress your guests.
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Cinnamon Roasted Duck Breast with Cabernet Fig Chutney on Walnut Wild Rice Fritters
Shiitake Mushroom Bolognese with Three Bridges Triple Cheese Ravioli
Pairs Napa Valley Sesame Salmon Burger with Citrus Soy Mayonnaise
This is a rich, earthy spread, but also a healthy one. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes. I made this to use on Chef Garnier’s Tapenade Flatbreads, but any tapenade of your choice, …
This is my version of the recipe for the thin flatbread Chef Frédéric Garnier at the Bastide de Moustiers bakes brushed with a skim of tapenade. Served with a bowl of additional tapenade, the bread makes a tasty change from the typical toasts for tapenade.