Sausage and Grape Skewers
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
Our gravlax recipe is a simple way to showcase the buttery, rich flavor and texture of Copper River wild salmon that’s in season right now.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
This appetizer recipe is adapted from Jill Hough’s 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!
Luscious sablefish (black cod) is a great candidate for this simple smoked-fish recipe.
A super-quick and tasty hors d’oeuvre from simple pantry and freezer ingredients.
These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego.
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
This tasty shrimp stir-fry is as versatile as it is simple to make. Serve it as an appetizer, over wok-tossed rice noodles or in an Asian-inspired noodle salad.
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
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