Clik here to view.
Fig Chutney
A friend just delivered a surplus of figs – perfect for making fig chutney! This chutney is a delicious compliment to slow-roasted pork and duck confit. It really adds zip to hamburgers, as well. I...
View ArticleClik here to view.
Homemade Cardamom Ice Cream Affogato
There is just something about the flavor of cardamom that makes a super pairing with espresso. This ice cream is very simple to make. It is made in the same style in which we made ice cream when I...
View ArticleClik here to view.
Sunny Meyer Lemon Marmalade
Meyer lemons are abundant year-round on my trees in Sausalito. I try not to waste a single lemon. I give a lot of them away as gifts to friends and neighbors, and I look for new ways in which to...
View ArticleClik here to view.
Best of the Best for 2011
This was a year filled with extraordinary food and beverage adventures. It was difficult to narrow down a “Best of the Best” list, but here are my picks for 2011: Best Overall Coffee Experience:...
View ArticleClik here to view.
The Fremont Diner in Sonoma, California
The Fremont Diner in Sonoma is truly a diner. But one with farm-to-table fresh ingredients – and housemade bacon. I like that their food has a bit of a Southern flair. And the old truck parked...
View ArticleClik here to view.
Chocolate Amaretto Truffles
I adore truffles, and they are so easy to make! If I am flavoring them with a liqueur, herb or spice, I use semi-sweet (around 62%) chocolate so that the flavor of the liqueur, herb or spice comes...
View ArticleClik here to view.
Roasted Artichokes with Roasted Meyer Lemons
Artichokes and Meyer lemons are a great pairing. And I love them both roasted. I first had a similar dish at Cindy’s Backstreet Kitchen in St. Helena, California. I went home, picked some Meyer...
View ArticleClik here to view.
Old-fashioned Strawberry Shortcakes
I loved this dessert as a child. We made it often in the summertime to feature the wild strawberries that grew near my grandmother’s farm. We used whipped cream for the topping then, but I have...
View ArticleClik here to view.
Meatballs in Tomato Sauce
This dish is great for nights when the weather is slightly cold or dreary. The leftovers can be used in sandwiches the next day – guaranteed to bring a smile! You can serve these meatballs as an...
View ArticleClik here to view.
London’s Wonderful New Choccywoccydoodah Shop
This is a guest post by Jennifer De Guzman Rolfe, an ex-pat Californian foodie now based in the UK. Jennifer is the owner of Jen’s Just Desserts. Choccywoccydoodah’s London store is now open! After...
View ArticleClik here to view.
Mes Amis Cafe in Somerset
Note: This blog post is from the talented Jennifer De Guzman Rolfe of Jen’s Just Desserts in the UK. Have you ever been somewhere so special that you immediately want to tell everyone about the...
View ArticleClik here to view.
Spring Onion, Roasted Pepper and Mushroom Galette
A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes. I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the...
View ArticleClik here to view.
Burnt Sugar Caramelized Banana Chocolate Chunk Ice Cream
Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime. Our ice cream had a very simple base of cream, whole milk and sugar. We did not use eggs in it,...
View ArticleClik here to view.
Double Chocolate Ice Cream with Salted Toasted Pecans
With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans. In this dish, I used my favorite Askinosie chocolate – made in...
View ArticleClik here to view.
Salted Caramel Ice Cream with Dark Chocolate and Toasted Almonds
Growing up in the South, we had homemade ice cream often in the summertime. Our ice cream had a very simple base of cream, milk and sugar. We did not use eggs in it, and we did not cook it. We...
View Article
