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 →]
(4 votes, average: 4.25 out of 5)
Loading ...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 →]
(9 votes, average: 3.33 out of 5) Loading ...Another olive oil cake with very different, but equally great, flavors. The Boston Globe says, “This cake is easy, moist, and always comes out looking perfect. Expect friends to want the recipe.” [Read more →]
(3 votes, average: 3.00 out of 5) Loading ...This recipe derives from the adventurous work of chefs like Gina DePalma, pastry chef of Babbo in New York, and Randy Lewis, Executive Chef of Kendall-Jackson.
Although it may sound unusual, but it is over-the-top delicious and a great crowd-pleaser! Try it with one of our olive oil cakes, and/or spoon fresh berries over the top. [Read more →]
(2 votes, average: 4.20 out of 5) Loading ...Done right, Creme Brulee is Ridge’s favorite dessert. This recipe, from friends Adam Mali of Nick’s Cove in Marshall, California, is among the very best ever. The vibrant flavor of the Meyer lemons is a perfect counterpoint to the richness of the custard. [Read more →]
(4 votes, average: 4.50 out of 5) Loading ...Lemon-olive oil cake is denser and moister than butter cakes, and it stays fresh longer. With a lemony taste hovering in the background and a surprising infusion of sweet white wine, it’s a simple recipe with fascinatingly complex flavors. [Read more →]
(2 votes, average: 4.50 out of 5) Loading ...I got a panetone for Christmas and after eating a good portion I put the rest in the freezer for some later undefined use. This is a quick dessert and a way to use up small amounts of jam or berries. If you prefer or have other kinds of berries don’t hesitate to substitute them for the blackberries. You can use brioche, lady fingers or a sponge cake for the cake part or even a sweet baguette with the crusts trimmed. The creme de cassis goes well with the blackberries but if you don’t have any, some eau de frambroises or a little brandy will do the trick. [Read more →]
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