In this issue
Issue #51
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
This tart combines delicately flavored treviso with pungent gorgonzola.
A diverse mix of flavors inspires a deliciously tender lobster dish.
This recipe comes from the Hitching Post restaurant in Buellton, California.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
This summery Mexican beverage can be turned into a refreshing cocktail with the addition of cachaca or white rum to taste.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
If you can properly roast a chicken, you can cook almost anything.
Inspired by a trip to the farmers’ market, this dish is best when using the freshest vegetables one can find.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
Tangy, creamy, and delicious, tartar sauce is the ultimate accompaniment for fried fish, fried vegetables, or hush puppies.
Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
