Tuna and Lemon

So simple and so much flavor.  You know I love to keep a well-stocked pantry and this one is a great quickie to whip out on sunny days with wine in...

Flaming Feta

Who doesn’t love a flaming plate of cheese at the table?  Inspired by all those sizzling moments, this flaming feta is full of herbs, olives, and p...

Little Gem Salad with Herbed Breadcrumbs

So maybe a Little Gem salad is cliché at this point, but this has been on our menu from the very beginning, and it's the ultimate example of our mi...

Summer Focaccia

With a batch 10 Minute Ratatouille and finished with fresh arugula, this Summer Focaccia makes a great appetizer or side dish.  Infused with the Lu...

Makrut Lime Leaf Vinaigrette

One of my new favorite condiments - Lime Leaf Vinaigrette is saucy and delicious.  Around here we like to call it Liquid Gold because its delicious...

Rosé Pancakes

We love this great everyday pancake recipe made special with a sprinkling of the 1764 blend. The blend features ingredients to mimic Ruinart's Rose...

Middle Eastern Nachos

I love nachos as their own food group.  With corn chips, flour tortilla chips, Itskale chips, and of course pita chips.  These nachos are a fun tak...

Watermelon Carpaccio

Thinly sliced and marinated with our 1764 blend full of the flavors of rosé, this watermelon carpaccio makes a beautiful, sweet-savory salad.  Mari...

Rosé Roasted Chicken

A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rosé. Here we use it on one of our favorite ...

Chicken Paillard with Arugula Fennel Salad

Chicken paillard is one of those main course dishes that goes well warm or chilled.  It’s quick to make, so versatile, and makes enviable leftover...

Recipes for the 4th of July

 This 4th of July is a special one - If you didn't already know, Lior became a citizen of the US in April of 2022, so this is his first official 4t...

Lavender Basil Pesto Pasta Salad

There is no end to good pasta salad one can have at their fingertips.  I've been making some version of this salad for so many years and it has ver...