kumquats & thighs


Here’s a savory, fruity braise that cooks in no time. Perfect for Sunday

1/2 red onion, chopped
3 cloves garlic, chopped
6 chicken thighs rubbed with salt and pepper and any of the following spices: cumin, coriander, turmeric, smoked and sweet paprika, and fennel
3 stalks celery, chopped
4 carrots, chopped
1/2 red onion, chopped
3 cloves garlic, chopped
8 kumquats
12 castelvetrano olives
1/2 bottle dry white wine
olive oil

Sauté the onions, garlic, and chicken in olive oil for about 4 minutes in a large sauté pan. Add all other ingredients except wine and cook for 3-5 minutes more. Add wine. It should barely cover everything. Simmer on low heat for 30-40 minutes until everything is tender. Serve over rice or with a side of lentils.

simple sunday pleasures

egg on toast

If you have an egg, some bread, a few summer tomatoes, and possibly a slice or two of smoked prosciutto you’re in luck. This delicious breakfast can be whipped up in no time.

2 slices of olive bread
2 small brandywine tomatoes, sliced
2 eggs
2-4 slices of prosciutto
fresh basil leaves and parsley, roughly torn

Toast the bread. Rub the toast on one side with half of one tomato. Fry the egg in a pan over medium heat with olive oil (and smoked paprika if your feeling frisky). Season with salt and pepper. Top the toast with the remaining sliced tomatoes, fried egg, and slices of prosciutto. Tuck in a few basil and parsley leaves along the way. Enjoy with your morning cappuccino. Happy Sunday!

a meat stick worth talking about


My latest obsession is this pork and goat cured salami from Avalanche Farm and Dairy. It’s texture with whole peppercorns is cured perfection. Despite the odd company name the product is worth tracking down. I found this awarding winning stick at BiRite Market in SF. Delicious served with slices of baguette and Matiz white anchovies. Don’t forget the glass of vino. Enjoy.

egg in a basket, thanks mom

egg in a basket

One of my favorite breakfast memories is a fried egg surrounded by fluffy, white, toasted bread. Mom would make it for us as kids. Delicious. Today I use a slice of challah bread, butter both sides, remove a small circle of bread in the middle of the slice so the egg can fit snuggly. Heat your pan, toast one side, flip the bread over and then crack an egg in the middle careful not to break the yolk. Fry for about 2 minutes then flip and cook until desired consistency. To take it up a notch serve it over a tomato and onion ragout and top with micro greens. And please don’t forget the bacon (or the bloodies!). Happy Mother’s Day. xo