real food. real stories.
Our time at The Sea Ranch along the wild Sonoma Coast – a very special place. Plus, changes are afoot for 2011!
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Why buy Nutella when you can make your own? Here’s a grown-up version employing cacao nibs and a dash of ground espresso for added depth and texture.
Leek gratin: sweet leeks, bathed in cream and grated cheese brought to life with a dash of nutmeg and a few minutes under the broiler.
Our first home-cooked Thanksgiving dinner, courtesy of a menu from Dorie Greenspan’s newest book, Around My French Table.
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