Recipes

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oi...

1 - 4 pound chicken, back bone removed to make it butterflied flatExtra Virgin Olive OilSea Salt & Cracked Black Pepper8 cloves fresh GarlicFresh rosemary leaves, choppedFresh thyme leaves, chopped3...

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SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oi...

1 - 4 pound chicken, back bone removed to make it butterflied flatExtra Virgin Olive OilSea Salt & Cracked Black Pepper8 cloves fresh GarlicFresh rosemary leaves, choppedFresh thyme leaves, chopped3...

3 comments

PAN SEARED LAMB CHOPS with ROSEMARY

  This is about as simple as it gets.  A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I...

2 comments

PAN SEARED LAMB CHOPS with ROSEMARY

  This is about as simple as it gets.  A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I...

2 comments

ARTICHOKES with GRILLED LEMONS

by Caroline Somers Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s...

ARTICHOKES with GRILLED LEMONS

by Caroline Somers Bruce loves artichokes. It’s probably his favorite food! I have never asked what he uses to season the water, but it makes them extra special. While, he’s...

BABY GEM LETTUCES with GRILLED PEACHES, BURRATA...

by Caroline Somers Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and...

BABY GEM LETTUCES with GRILLED PEACHES, BURRATA...

by Caroline Somers Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and...

ROASTED LIPSTICK PEPPERS with PECORINO

  30 years ago, long before we had children, Bruce and I used to meet his parents at the Farmer’s Market on Wednesdays in Santa Monica. I have fond memories...

ROASTED LIPSTICK PEPPERS with PECORINO

  30 years ago, long before we had children, Bruce and I used to meet his parents at the Farmer’s Market on Wednesdays in Santa Monica. I have fond memories...

BRILLAT SAVARIN with CARAMELIZED SHALLOTS and T...

by Caroline Somers The first time I tasted this spectacular cheese was at my mother-in-law, Suzanne's house in Palm Springs. Brillat Savarin is the softest, creamiest triple cream brie I...

1 comment

BRILLAT SAVARIN with CARAMELIZED SHALLOTS and T...

by Caroline Somers The first time I tasted this spectacular cheese was at my mother-in-law, Suzanne's house in Palm Springs. Brillat Savarin is the softest, creamiest triple cream brie I...

1 comment