Recipes
17 December 2013
Spice-Rubbed Roast Chicken
Fennel pollen and hot peppers combine in a bold spice rub. This recipe makes enough rub for two chickens, but it is also delicious on pork and lamb.
17 December 2013
Romesco Sauce
Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.
17 December 2013
Breakfast Farro with Roasted Fruits & Chestnut Honey
This idea comes from one of our cheesemongers, and we've fallen in love with it.
17 December 2013
Riso Nero with Vegetables
A light and simple dish that can be served warm alongside a piece of grilled fish or at room temperature as a rice salad.
17 December 2013
Roasted Spring Asparagus with Balsamic Vinaigrette
It doesn't have to be spring asparagus, but we just adore those first stalks.
17 December 2013
Mustardy Red Wine Vinaigrette
This all purpose vinaigrette can really top anything from salads to sandwiches.
17 December 2013
Walnut Oil Sherry Vinaigrette
This is a great twist on any traditional vinaigrette recipe. Using nut oils, any nut oil really, adds a whole new dimension of flavor.
17 December 2013
Scrambled Eggs with Piment d'Espelette
Eggs, meet your new best friend, Piment d'Espelette. The subtle heat of this dried Basque pepper plays wonderfully against creamy scrambled eggs.
17 December 2013
Insalata del Buongustaio, by Acetaia Leonardi
This simple recipe for a "gourmet's" salad comes from balsamic vinegar producer Acetaia Leonardi.