Beef & Citrus Stew

Making stews is one of my favorite things. It is a one pot meal and they also freeze really well for these weeks or days when you have less time to...

Billows & Thieves

Former Bonnie bar director Mike Di Tota’s wife, Chelsea, doesn’t drink, and this was her favorite cocktail on his menu. When I met her at the bar t...

Whole Lemon Pepper

Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole sl...

Pickled Persimmons

I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). Isphahan is bright (limon Omani), savory (garlic), and...

Whole Roasted Pineapple

Pineapple is one of my favorite fruits but sadly not cooked often enough. To me the key is to pick a great ripe pineapple or just leave it for up t...

Spiced Hot Toddy

A perfect beverage for cooler weather. My version pairs a young Islay scotch with complementary spices. If you don't drink I've included some spicy...

Hemingway in Kochi

Hemingway is believed to have discovered this daiquiri when he was in Havana. He once said, “Don’t bother with churches, government buildings or ci...

Brown Sugar Banana Bread

When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...

Cranberry Agrodolce

Agrodolce is Italian for sweet and sour. This recipe uses fresh cranberries and apple cider vinegar infused with Luberon N4 for a new take on a Tha...

Tepache

I find that pineapple is great this time of year, and was always a bit sad that you had to waste the rind. A good friend of mine introduced me to t...

Roasted Peaches

It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...

Fruit Crisp

Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...