Fresh eggs, garden-grown saffron and silky crème fraîche make these deviled eggs a lovely appetizer for a dinner party or special occasion. A touch of Dijon balances the creamy filling, while caviar adds a delicate, briny finish. Makes: 6 deviled egg halves Ingredients 3 large eggs About 4 tablespoons crème
Serves 4 Mustard Seed & Black Pepper Alfredo 4 tablespoons unsalted butter, divided 1 teaspoon yellow mustard seeds 1 small shallot, very finely minced 1 small garlic clove, finely grated 1 teaspoon coarsely cracked black pepper, plus more for finishing 1½ cups whole milk 1 tablespoon all-purpose flour 1 teaspoon
Homemade Ricotta Gnocchi with Red Wine Braised Beef & Tomato Sauce Soft, pillowy homemade ricotta gnocchi topped with fall-apart red wine braised beef and a rich tomato sauce finished with the flavorful juices from the braise. Topped with freshly grated Parmesan and basil, this is the ultimate cozy, from-scratch fall
An Immersive Evening of Food, Wine & Gathering in the Santa Cruz Mountains in partnership with Wines of the Santa Cruz Mountains There is something about fall that makes us want to gather. To light the candles a little earlier, linger around the table a little longer, pour another
Serves 4–6 Ingredients For the homemade mayo 2 large egg, room temperature 1 1/2 cup avocado oil 1 tbsp fresh lemon juice 1 tsp Dijon or mustard powder ½ tsp sea salt For the chicken salad 3 cups cooked chicken, chopped or shredded 1 cup red grapes, halved ½ cup
There is something so special about cooking with ingredients that are truly in season, and late-summer blackberry season is one of my favorites. We love going out to pick wild blackberries, and while they usually make their way into something sweet, this time I wanted to use them in a
