Published Articles

Cooking Fresh, the best of Fine Cooking, Fall 2013 on Cook Fresh, the best of Fine Cooking, Fall 2013

Wild Mushroom Soup with Sherry and Thyme
Read more




Fine Cooking Dec 2012-Jan 2013 Cover Fine Cooking, Make It Tonight column, December 2012/January 2013

Steak Sandwiches with Spicy Horseradish Mayonnaise
Read more




Fine Cooking August/September 2012 Cover Fine Cooking, Make It Tonight and Marketplace columns, August/September 2012

Apricot-Vanilla Sparkling Wine Floats
Honeyed Fig and Goat Cheese Tart

Read more




Fine Cooking June/July 2012 Cover Fine Cooking, Make It Tonight column, June/July 2012

Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almond
Read more




Fine Cooking Apr-May 2012 Cover Fine Cooking, Make It Tonight column, April/May 2012

Prosciutto, Apple, and Brie Monte Cristos
Read more





Fine Cooking Feb-Mar 2012 Cover Fine Cooking, Make It Tonight column, February/March 2012

Lemon-Garlic Lamb Chops with Minted Couscous
Read more




Napa Sonoma Fall 2011/Winter 2012 Cover Napa Sonoma, Grapevine section, Fall 2011/Winter 2012

Sonoma’s newest crush

Small is beautiful at Crushpad, a custom-crush facility that has opened a visitors center and tasting room where you can try – and buy – microboutique wines from more than 50 of California’s top vineyards. It’s just a few blocks off the northeast corner of the Sonoma square, on the Sebastiani Winery grounds.

Since its 2004 opening in San Francisco, Crushpad has been helping clients around the world make custom-designed wines in 25-case lots, offering as much or as little hand-holding as needed. Read more

Fine Cooking Oct-Nov 2011 Cover Fine Cooking, Repertoire column, October/November 2011

How to Make French Toast

A breakfast staple every cook should know how to make.

French toast is a Sunday morning classic, in part because it’s a crowd-pleaser, but also because it’s quick, unfussy, and made with ingredients you likely have on hand. Just grab some fresh bread, slice it into thick pieces, soak it in a mixture of milk and eggs, and fry it until golden. Simple as that sounds, there are still a few pointers to keep in mind, like choosing the right bread and using the correct proportion of milk to eggs.

Classic French Toast
Read more

Mix October 2011 Cover Mix, Starters section, October 2011

Perfect pairings for fall favorites There’s a chill in the air. And the lighter, brighter foods of summer (salads, summer veggies, grilled chicken) are giving way to the heavier and more intense foods of fall (earthy vegetables, soups and stews, roasts and braises). You might even be starting to crave Thanksgiving dinner. Read more



Fine Cooking Sep-Oct 2011 Cover Fine Cooking, Make It Tonight column, August/September 2011

New York Steaks with Martini Butter
Read more





Bon Appetit December 2010 Cover Bon Appétit, feature story, December 2010

Christmas Dinner Spectacular

Our gift to you? Three festive menus: impressive mains, delicious sides – plus the perfect wine pairings.

Recipes include:
Mustard Seed-Crusted Prime Rib Roast with Dijon Crème Fraîche and Roasted Balsamic Onions
Spinach-Parmesan Soufflés
Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini
Celery Root and Potato Mash
Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
Rainbow Chard and Radicchio Sauté

Read more

Napa Sonoma Fall-Winter 2010 Cover Napa Sonoma, feature story, Fall/Winter 2010

Wake up call!

Where to enjoy the best breakfasts in Wine Country

There’s nothing like waking up in Wine Country, with the promise of a perfect day ahead. So, why not indulge in an amazing breakfast? Whether you like to ease into the day with coffee and a fresh-baked scone, or you’re up for a three-course brunch, here are the spots to start your day off right. Read more

Cooking Light December 2009 Cover

Cooking Light, feature story, December 2009

The Power of Positive Drinking

A cocktail (or beer or wine) can be as good for your body as it is for your frame of mind.

Recipes include:
Newfangled Old-Fashioned
Rosemary Lemon Drop
Hot Buttered Vanilla Rum
Sparkling Pomegranate Cocktail

Read more

Bon Appetit Nov 2009 Cover Bon Appétit, At The Market column, November 2009

Thanksgiving Superfoods

Cranberries, brussels sprouts, and sweet potatoes. It just wouldn’t be Thanksgiving without these classic ingredients. But there are excellent reasons to eat them on other days, too: They’re delicious, they’re easy to cook, and each happens to be a nutritional superstar. Turn the page for great recipes and ideas, a market shopping guide, and more on why eating each of these Thanksgiving superfoods can be so good for you.

Recipes include:
Petrale with Lemon-Shallot Brussels Sprouts
Roasted Sweet Potatoes, Potatoes, and Sage
Cranberry and Vanilla Bean Sorbet

Read more

Bon Appetit Jun 2009 Cover Bon Appétit, feature story, June 2009

15 Dishes in 15 Minutes

With just 15 minutes of prep, dinner’s on the table. Read on for the recipes – and the tips and tricks of the speedy cook.

Recipes include:
Herbed Balsamic Chicken with Blue Cheese
Spice-Roasted Cornish Hens with Cucumber-Yogurt Sauce
Rosemary Trout with Cherry Tomato Relish
Mahi Mahi Skewers with Tapenade and Couscous
Spicy Orange Chicken Stir-Fry
Hoisin Pork Tenderloin with Asian Carrot Salad

Read more

Cooking Light June 2009 Cover Cooking Light, feature story, June 2009

Summer Cookbook (contributor)

Celebrate the season’s finest offerings with this month-by-month guide, complete with top-rated recipes and shopping, storage, and preparation tips.

Recipes include:
Grilled Pepper Poppers
Heirloom Tomato and Herb Pappardelle

Read more

Bon Appetit January 2009 Cover Bon Appétit, cover story, January 2009

Dish of the Year / Anything with an Egg on Top

Not only is the egg the world’s most perfect food, it’s also one of the most economical ways to add protein and luscious richness to all kinds of dishes. And we can’t think of anything more sunny and inviting than an egg, poached or fried, sitting atop our favorite pasta, pizza, or salad. Take a crack at this fun new trend with the three inventive recipes that follow.

Recipes include:
Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula
Eggs Benedict Salad
Fettuccini Carbonara with Fried Eggs

Read more