Fondant Potatoes
This is a study in contrast, a beautifully caramelized exterior that yields to a silky, almost custard-like interior.
Mussels with Pancetta and Linguini
Linguini in a rich tomato and red curry sauce crowned with fresh steamed mussels is – warmly spiced and slightly sweet, a.k.a. perfect!
Blue Cheese Dressing
Your choice of blue cheese will ultimately define the dressing’s personality. The supporting ingredients are chosen with care to let those flavors stand front and center—enhancing and lifting them to greater heights.
Chilled Melon Soup
Melons are fleetingly seasonal, so don’t get hung up on finding a specific variety. Whether it’s cantaloupe, honeydew, or a combination of both, use whatever looks best at your local market
Red Pepper Tartlet
One savory bite was enough to transport us from the banks of the Rhine straight to the sun-drenched Mediterranean.
Potatoes Rosti
Low-and-slow frying gives the potatoes the time they need to have that perfect crispy mailllard reaction, yet retain that soft, creamy interior.
Aioli – More Than Mayo
Aioli is one of those small touches like compound butters that elevate a dish with bold flavor and a bit of flair.
Foccacia Bread
Once the dough comes together, patience takes over, and the transformation that happens while it rests is nothing short of magic. The payoff is a beautifully airy, delicious golden loaf.
Potatoes Souffle
Growing up, French fries came with exactly one condiment – ketchup. It wasn’t until later this pairing with béarnaise sauce opened my eyes to an entirely new and delicious world. From there, it was a short and inevitable slide into mayonnaise and a full embrace of classic French flavors.
Suckling Pig Porchetta
Everyone must experience Suckling Pig Porchetta . Crispy skin and succulent pork rolled with sausage and mushroom duxelle is simply divine!
Dulce De Leche Ice Cream
Dulce de leche ice cream is perfect unadorned in a bowl or scooped generously into a crisp waffle cone, where the flavor speaks entirely for itself.
Dulce De Leche
As dulce de leche simmers, the milk’s proteins and sugars undergo the Maillard reaction, transforms into a thick, glossy sauce with a flavor that is rich, creamy, and nutty—reminiscent of toffee.