Our time at The Sea Ranch along the wild Sonoma Coast – a very special place. Plus, changes are afoot for 2011!
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.
The quest for the perfect macaron – the chronicles.
Happy Christmas Eve eve!! After an indulgent start with a brandade and creamed eggs with salmon roe, a nutritious interlude with the crab salad and spicy lemon dressing, and a pork roast to push the limits of satiety, here’s an easy dessert to round things off. If you’re looking for a …
Bonjour from snowy Alsace! After a 40-hour journey that brought us through four airports, a major winter storm and bone-chilling temperatures, we’re finally warm, fed and rested at my in-laws’. Continuing with the main course for our virtual Christmas dinner (you didn’t think I’d forget would you?), here’s one that …
The next course in Bon Vivant’s virtual Christmas dinner: a Nobu-inspired crab salad with spicy lemon dressing to refresh the palate and aid digestion.
Come have Christmas dinner with us on Bon Vivant! Four courses in four weeks, beginning with hors d’oeuvres of Salted Cod Brandade and Creamed Eggs with Salmon Roe, washed down with Champagne.