Baked Camembert with Armagnac Prunes,
One Christmas, I wanted to make two kinds of baked Camembert—one sweet and one savory—but…
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SHAVED ZUCCHINI
A traditional pesto contains cheese—either Parmigiano Reggiano or Pecorino Romano—but, here, for a lighter vegan-friendly…
rhubarb buttermilk
Each spring in the valley, the river offers up tiny wild rhubarb that is wonderfully…
Chestnuts
Chestnuts must be peeled while they’re still warm; use a kitchen towel to protect your…
Cauliflower Yogurt Pot
Roasted cauliflower is plenty good on its own. But combined with a savory, spiced yogurt…
Creamy Cauliflower Cashew Curry
A good curry is comforting and homey; this one is inspired by a dish made…
Artichoke Lentil Stew
This salsa verde is not the traditional Mexican green salsa but the lesser-known Italian version,…
Big Mexican Salad
On busy weeknights, Alex and I like to throw a bunch of vegetable odds and…
ORZO WITH PAN-ROASTED TOMATOES, LEMON,
No. Boil. Pasta. That’s right! Small pasta such as orzo works beautifully in a sheet…
cucumber roasted in madrone dill coastal grasses
Ocean meets land. The Pacific, only about an hour from the valley, provides a wealth…