Should You Insist On Organic Wine?

The term “organic” when applied to wines is quite confusing. Oddly, there seems to be little confusion about what constitutes organic produce at the market, for example with apples, oranges, and lettuce. The consumer expects these foods to be grown naturally and without the use of commercial pesticides and herbicides. Why are grapes (which are […]

Three Wine Picks From The Greens List (for Every Budget)

–with Mark Cartland, Wine Director, Greens Restaurant I am often asked to select two or three different wines from different price categories so a guest has an opportunity to choose a wine that fits both their palate and budget.  Because I only select wines for Greens’ list that I believe are a perfect fit for […]

Warm Spiced Almonds

Make these spicy almonds for a tasty snack or a little bite before a meal. There’s just the right amount of spice and heat here–toasted cumin, paprika, and cayenne–and very little oil. If you don’t have yellow mustard powder, add an extra pinch of cayenne. They are best served warm. Makes 1 cup 6 ounces […]

Finding Great Wines During the Holidays

It’s no secret that the holidays are expensive and that’s why we all shop for “holiday deals”. Not surprisingly, at this time of the year, I am often asked: Are there any deals in fine wine, and if so, how do I find them? Thankfully, the answer is Yes! But like all good deals, you […]

Roasted Butternut Squash Rounds with Sage Leaves

This simple fall side dish is a delightful alternative to roasted potatoes. The deep orange rounds of squash caramelize as they roast in the oven, releasing their natural sweetness. It’s a perfect savory holiday side dish, quick and easy to prepare. Serves 4 to 6 Two 3-pound butternut squash with long necks 1 tablespoon Garlic […]

Tomatillo Sauce

This smooth, tangy sauce is great with tortillas, polenta, and just about any dish made with corn.  The tart taste of the tomatillos mellows as they simmer with onions, green pepper, and chilies.  For a hotter sauce, add another jalapeno or serrano chili, or try a smoky, dark green poblano. You can make the sauce […]

Roasted Japanese Eggplant Salad with Pine Nuts and Capers

The rustic flavors of this exceptionally good summer salad bring out all the complexity of theroasted eggplant. Crunchy, toasted pine nuts and fragrant basil balance the little bites of pungentcapers, while balsamic and red wine vinegars add both sweetness and intensity. This recipe issimilar to caponata, but the eggplant is roasted – not fried – […]

Green Beans and Shelling Beans with Cherry Tomatoes

Young shelling beans – available at farmers’ markets throughout the summer months – are the big deal here, cooked until completely tender and dressed warm, so they soak up the sharp Champagne Vinaigrette. You can use different varieties of beans; just be sure to cook them separately, as the cooking time will vary with their […]

Corn and Fire-Roasted Poblano Salad with Cilantro

We feature this zesty summer salad with quesadillas, guacamole, and Fire Roasted Salsa.  The combination couldn’t be better.  Be sure to taste the roasted chilies before adding them to the salad; though usually mild, they can be surprisingly fiery.  Serves 4 to 6   ¼ large red onion, diced, about ½ cup1 tablespoon Champagne or […]

Italian Butter Beans with Meyer Lemon and Tarragon

Large, starchy Italian butter beans are our choice for this versatile, year round salad.  If Italian butter beans beans aren’t available, use cannellini, white runner, or any large white bean instead.  Allow plenty of time and cook the beans gently, so they hold their shape when tossed with the vinaigrette.  Serves 4 to 6  Makes […]