AT OUR TABLE Recipes, pairings, and inspiring ideas



  • Peperonata

    Produce displays at local farmers markets are a riot of color this time of year. A lot of that riot has to do with peppers. Hot and sweet, every color is celebrated. A recent trip to the market reminded me of a recipe I love from a cookbook I love...
  • Andalusian Chicken with Green Olives

    I first met Anya Von Bremzen just after her cookbook The New Spanish Table was published. She was on a book tour with a stopover at COPIA in Napa. She had spent years living in Spain and was fascinated with Ferran Adria and the new molecular gastronomy going on at...
  • Chocolate Olive Oil Cookies

    In 2004 Chronicle Books published The Olive Harvest Cookbook by Gerald Gass. It was, as it is described, “Olive Oil Lore and Recipes from the McEvoy Ranch”. It is a beautiful book full of delicious savory recipes and some equally delicious sweet ones. This recipe for Chocolate Olive Oil Cookies...
  • Compound Butter

    Compound butter or beurre composé has been around for a long time. It’s an easy condiment and was used frequently in restaurants back in the day. A couple classic versions are maitre d’hotel butter which is thyme and lemon juice and beurre a la Bourguignonne which is butter and garlic...
  • Grilled Peaches

    Stone fruit is glorious now. Local apricots have gone by and plums are beginning to fade but nectarines and peaches are at their peak. Grilled fruit and olive oil are a magic synergy and, for me, more compelling to take in a savory direction than dessert. This combination of Bellwether...

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