Chicken is one of our favorite things - especially when the recipe involves a grill, is dead-simple, and comes out juicy, crispy, and salty. What’s not to like?

Italian in origin (as far back as Etruscan times), the basic idea behind this recipe is to keep a heavy weight [Read more →]

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In San Francisco, a city of great restaurants, Coco 500 stands at the head of the list. Not the most expensive, nor the fanciest, but the place to go [Read more →]

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Given all the different fruit trees here on the farm, we’re in a nearly perpetual state of harvest.

But there’s something different about the grape and olive harvest - it signals the beginning of [Read more →]

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This salad came about one night when I was determined not to go to the store
and all I had in the way of ingredients for a salad was a bunch of radishes
and Italian parsley.  It turned out [Read more →]

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This recipe comes to us from our friend Bruce Hill.  Bruce is a real under-achiever, with only three of the Bay Area’s best restaurants to his credit: Bix, Restaurant Picco, and Pizzeria Picco.

He serves this at the Pizzeria, and it’s been featured in several publications including the New York Times. [Read more →]

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First, a disclaimer: I use an electric razor.

Now for the fun part: I stumbled across a reference to shaving with olive oil (legs as well as beards), and starting doing a little research. What I found [Read more →]

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This is originally from the River Ranch Lodge in Lake Tahoe, via a “You Asked for It” in Gourmet magazine.  But it was lacking a couple of things - specifically, bacon and fried bits - so here it is in tweaked form.  Ridge served it to a couple of professional chefs who were visiting, and there were no leftovers.  Case closed! [Read more →]

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Chef Brian O’Connor of the famed Cliff House in San Francisco overlooking Ocean Beach and the ruins of the old Sutro Bath composes a gorgeous salad using this sauce as the base for a refreshing combination of roasted beets and salad greens. [Read more →]

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This terrific recipe comes to us from Chef Pasquale Pascarella of The G/R/A/N/D Restaurant & Lounge in Stamford, Connecticut.  It’s a delicious way to prepare fish, easy enough to do for a dinner party, and certain to delight your guests! [Read more →]

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This recipe was a crowd favorite at the Kendall-Jackson Tomato Festival.

The flavors are really excellent: deep and rich, and very sophisticated. It makes a dessert you and your guests will never forget! [Read more →]

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