Plum Preserves with Vanilla Beans & White Wine

I was uncertain how I wanted to prepare this jam at first—I still want to try the Cardamom-Plum Jam from this fantastic book—but in the end I decided to spike the fruit with white wine and fleck the jam with vanilla beans. The resulting spread is sophisticated and special—it’s almost too decadent for toast, but … More Plum Preserves with Vanilla Beans & White Wine

Salsa Romesco

Salsa Romesco Romesco can be served with seafood or grilled vegetables (green onions are traditional) – I adore it tossed with some additional olive oil on hot linguine or fettuccine. 3 large red bell peppers ¼ cup raw almonds ¼ cup raw hazelnuts ½ cup olive oil, plus additional for drizzling 1 guajillo chile or … More Salsa Romesco

Herbed Chicken Soup

Herbed Chicken Soup I don’t even know if it’s worth posting a recipe for this – chicken soup is pretty self explanatory. The keys to this particular soup are fresh herbs, parmesan cheese rind, and manfrigul: barley-like chunks of dried homemade pasta that cook up chewy and delicious. Make your favorite egg pasta, roll it … More Herbed Chicken Soup

Basil & Almond Pesto

Basil & Almond Pesto ½ cup raw or roasted almonds (see below if using raw) 2 cups lightly packed basil leaves (from one large bunch) 4 large cloves garlic, lightly crushed ¼ teaspoon salt pinch red pepper flakes black pepper ½ cup good olive oil, plus additional if needed ¼ cup grated & packed pecorino … More Basil & Almond Pesto