We think mushrooms and cheese, in any form, always make a perfect union! Whether on toasts or pizza, in pasta, ravioli, or risotto, they are a sublime combination, and an easy go-to for recipe creations. We were inspired to create this one day while perusing…
This is a wonderful appetizer that is sure to please. We’ve served this at large parties of 50 or more, at more intimate gatherings with a few friends, and regularly at home when it’s just the two of us. Goat cheese is a staple in…
One of our favorite restaurants while living in Newport Beach was a local hang-out called “Gulfstream”, where they served a version of this trout dip along side a bunch of humble saltines and a bottle of Siracha Chili Sauce. We ordered it almost every time.…
This dish was inspired by Roger Verge, the famous chef from Moulin du Mougin in the South of France. His light touch yet luxurious cuisine was a hallmark of the freshness of Provencal food and what I think truly brought Nouvelle Cuisine to great recognition.…
I learned how to make these potatoes from the sous-chefs that worked in the kitchen at the Grand Hotel du Cap Ferrat restaurant when I was the house architect there. So many of us have always used cheese in our gratin potatoes to get that…