Note: This recipe is from Gjelina’s cookbook. It’s absolutely fabulous, and you should buy it. 2 fennel bulbs 2 blood oranges 1/4 cup olive oil Flaky sea salt 1/2...
Read More Roasted Fennel with Orange & Crushed Red Pepper Fales
Note: this recipe is from the cookbook Gjelina. Herbed Yogurt Ingredients 1/4 cup Greek-style yogurt 1 tsp chopped fresh flat-leaf parsley 1 tsp chopped fresh dill 1 tsp chopped...
Read More Roasted Beets with Tops, Herbed Yogurt & Horseradish
Note: this recipe is from the cookbook Gjelina. 1/4 cup roughly chopped hazelnuts 4 Tbsp unsalted butter 1 acorn squash, halved and seeded 1/4 cup water 1Tbsp dark brown sugar...
Read More Roasted Acorn Squash with Hazelnuts, Brown Butter & Rosemary
Chefs have been using the method of “confit” for ages. I love to confit everything from turkey legs to garlic, tomatoes and onions. To confit is truly one of...
Read More Garlic Confit MAGIC ELIXIRS (TM)
People sometimes look at this recipe and misjudge it, saying “this is lemon chicken.” Oh, but it’s not. Try it and see. With this recipe there is a certain alchemy in...
Read More Heroine Chicken
Note: This is a guide, not an exact recipe. I followed this Rib Roast Recipe as my guide, but I totally changed it up. Have the butcher delicately detach...
Read More A Guide to Standing Rib Roast