Recipes
Winter Chicories with Anchovy Dressing
We loved hosting Italian food expert Viola Buitoni for a signing of her debut cookbook Italy by Ingredient at our shop in Oakland, California. For Viola, this salad is a classic on her Christmas ta...
Tartine's Cranberry Upside-Down Cake
Elisabeth Prueitt co-founded Tartine with Chad Robertson in 2002. In 2019, we hosted Elisabeth at Rockridge Market Hall for a signing of Tartine: A Classic Revisited.
"Our baker Carolyn has tra...
Pumpkin Torchio Pasta with Mushroom Ragù
This rustic dish—inspired by our resident recipe writer Asha's recent trip to Italy—pairs rich, nutty Pumpkin Torchio pasta (made with 30% pumpkin purée) with an earthy ragù of wild mushrooms flavo...
Pasta with Herby Buttered Tomatoes
Made with a high tomato to pasta ratio, this dish is packed with so much tomato goodness that it should be called Herby Buttered Tomatoes WITH Pasta. The tomatoes are gently simmered in garlicky, o...
Basque Chimichurri Sauce
The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/dip. Use it to season grille...
Salted Kampot Pepper Steak Salad
This vibrant dinner-ready salad is inspired by the classic Cambodian dish Lok Lak (a sizzling beef stir fry served over crisp lettuce, tomatoes and onions with a Kampot pepper lime dipping sauce).
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Slow-Roasted Leg of Lamb with Za'atar
Warning: This lemony, herbaceous roasted lamb will elicit a bounty of oohs and ahhs when you bring it to the table. The lamb is first marinated with za'atar, preserved lemons and lots of garlic. Th...
Pasta Salad with Crispy Chickpeas & Chicories
This picnic-ready pasta salad is inspired by the classic roman dish Pasta e Ceci, a warming, winter bowlful of pasta and chickpeas in a tomato paste-based sauce. Our summer version uses a can of ch...
Asparagus with Spring Onion Vinaigrette & Wild Fennel Pollen
This spring-forward dish is inspired by classic Asparagus Mimosa, a beloved French starter of blanched asparagus topped with a simple vinaigrette and sieved hard-boiled eggs. Our take keeps things ...