Nov 252014
Robyn's Potatoes + Thanksgiving

If my calculations are correct, I will have made three full batches of these potatoes by the end of this weekend… I guess most of us who cook have a few dishes that, for whatever reason, people have really latched onto and demand on a regular basis. If I had to narrow it down to three things, I suppose I’m most known for my salads (a bit of a mystery […]

Oct 312014
Nutty Coconut & Cacao Bars + Fresh Apple Juice

So, this pairing includes a bunch of firsts for me: Cracked a coconut (it wasn’t pretty) Intentionally made a raw food dessert Made homemade apple juice Let’s start with the coconut. I’m sure if I did this often enough, I would get better at it. Honestly, I couldn’t get much worse… Let’s just say that the YouTube video directions I tried to follow didn’t seem to work for me. (And […]

Oct 042014
Cumin-spiced Cabbage + Dolcetto

Here’s a rustic, hearty, fall/winter supper that also happens to be vegan, if you use tempeh bacon like I did. (Of course, you could use the pork product of your choosing — bacon, pancetta, speck, etc.) I like this as a quick meal by itself, but on those occasions when I have more time to spend in the kitchen, it also makes a fantastic accompaniment to roasted duck. The cabbage […]

Aug 262014
Tanqueray 10 Julep + Spiced Candied Walnuts

It is truly the dog days of summer around here, with upper-90s temperatures and tropical humidity competing for what’s left of my sanity. This Tanqueray 10 Julep has been on heavy rotation at my house, and I suspect it will stay there for at least another few weeks — or at least until we get some break in the weather. Even a whiff of fall would help! Tanqueray 10, to […]

Aug 102014
Marinated Bocconcini + Crisp Italian Whites

Bocconcini (“little mouthfuls” in Italian) are traditionally served as part of an antipasto selection, but I wonder if they’ve been forgotten lately in all the burrata craze? And I guess I can understand. What chance do these little mozzarella balls stand against the dreamy, creamy center of burrata? Or against slices of 100% mozzarella di bufala, for that matter. Bocconcini are typically made from a blend of buffalo and cow’s […]

Jul 202014
Humboldt Fog "Caprese" + California Sauvignon Blanc

Here’s a take on a classic caprese salad — that popular combination of fresh mozzarella, tomatoes and basil. All I’ve done is swap out the mozzarella for thin slices of Humboldt Fog, mostly because I had the other ingredients but no mozzarella, but also because Humboldt Fog is an all-time favorite cheese. The first time I tasted it was at a Sonoma winery visit years ago, and it was definitely […]

Jul 132014
Balsamic Strawberries + Lambrusco

Here’s a sweet ending for a summer dinner — gorgeously sweet, ripe strawberries, macerated in a bit of balsamic vinegar and served over vanilla ice cream. This is one of those moments when there is only a handful of ingredients, so quality is everything. Using seasonal, organic strawberries, aged balsamic, the best vanilla ice cream you can find — makes all the difference. If mixing strawberries and balsamic vinegar seems […]