(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 →]
(2 votes, average: 3.90 out of 5) Loading ...This is a quick and easy sauce made with what’s at hand. It can top pasta of course but can also be spread over goat cheese on a crouton as an easy h’ors d’eouvre. [Read more →]
(2 votes, average: 4.90 out of 5) Loading ...Pomegranates are a singularly seasonal creatures, available only from mid-September through November. There are no pomegranates shipped in from, say, Chile in the off-season. But you will find the beautiful scarlet fruit throughout the United States these days, as one California farm [Read more →]
(3 votes, average: 4.20 out of 5) Loading ...Loretta developed this for Bizou, her landmark San Francisco restaurant. It’s absolutely delicious over good greens, especially butter lettuce. [Read more →]
As well as a dip for tortilla chips, this salsa is a great finish for grilled or sauteed fish, along a dish of ceviche or try a spoonful on a calamari salad. [Read more →]
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