“FIRE AND ICE” PEACH SALAD WITH FETA, FIGS AND PROSCUITTO Serves 8 This is a perfect summertime dish. The “fire” comes from heat of the serrano chiles that contrasts with the “ice” – – cool, refreshing fruit.
Heirloom Tomato & Burrata Salad Heirloom Tomatoes – Basil Emulsion – Bacon Powder Recipe Courtesy of Chef Dustin Valette of Valette in Healdsburg, CA Yield: 4 People *I love as the seasons change we get new vegetables
GREEN PAPAYA SALAD (SOM TUM) “Som” translates to sour and “Tum” refers to the pounding sound from crushing the ingredients in a mortar and pestle. This salad is eaten by itself and served with grilled meats and
APPLE-HERB VICHYSSOISE One of the first “serious” cookbooks I remember buying was Albert Stockli’s cookbook published after he had retired from Restaurant 21 in New York City. He helped set the stage for fine dining in the
Recipe courtesy of Michele Wimborough of Restaurant Hazel in Occidental GRAVENSTEIN APPLE PIE WITH CIDER CARAMEL CIDER CARAMEL: 4 cups apple cider ½ cup brown sugar 2 TB unsalted butter Heat the cider over high heat until