Recipes

Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to…

We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a…

Preserve them. Adapted from a Melissa Clark recipe.   Ingredients… 6 lemons 1 cup sea salt Juice of…

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure…

For this dish we smear our signature “Compound Butter” over toasted Ciabatta and pile Littlenecks on top of…

Perfectly ripe  “not too hard not too soft” avocados are a must for this delicious recipe. Keep them…

We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search…

Fresh garbanzos star in this delicious recipe as we marry winter and spring with fresh chives clipped from…

Our “Winter Bruschetta” is a take on NYC’s Union Square Cafe’s lunch menu “Broccoli Melt”. We use grilled Rosemary…

It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line…

Our zucchini pizza is a delicious and creative way to use up summer’s plentiful squash. Variation? Try yellow…

We made these breadsticks in cooking class at La Baita on our 1st food tour in Salogni, Italy.  Easy…