NOURISH
Discover seasonal dishes that embrace flavor and beauty alike — and the ingredients that make them. Here are my favorites.
Hearth-Fired Pizza, Three Ways
Al fresco dining is a highlight of early summer, when sunlight lingers and meals extend into the evening. I relish the scent of firewood and citronella in the air, punctuated by a warm breeze.
Coffee in the Garden
In spring, I love to enjoy an espresso in the early sun. Here are two ways I have been preparing my morning cup as the weather warms, inspired by three flavors — almond, orange, and vanilla.
Swiss Chard, Two Ways
In season winter through early spring, swiss chard is enormously versatile and grows well regardless of soil type, daylength, or temperature, though it flourishes most in full-sun. While younger leaves can be eaten raw in salads, boiling and blanching mature chard reduces its bitterness. The stalks and ribbing of chard leaves are brilliant in color: red, orange, yellow, pink, and white. Here are two recipes celebrating the bounty of the vegetable — one cooked, one raw.
California Citrus
As we reach toward the warmth of spring, I love incorporating colorful citrus at the height of its ripeness in easily assembled salads, the formula of which includes sweetness, tartness, and acidity.
Winter Bolognese
When we spent a quick, chilly Autumn weekend in Emilia-Romagna and Tuscany, I was inspired by the rich, flavorful foods we tasted and took the idea of making a slow-simmered bolognese back to Vienna, where we were based at the time.
Heirloom Tomatoes for a Picnic
A weekend joy in California is visiting the local farmers market and picking up extraordinarily fragrant florals and leafy, organic produce that is abundant, sun-ripened, and fresh.