Strawberry Almond Shortcakes

For seasonal eaters, nothing is more delicious than the very first strawberry of the season, eaten straight from its container. Except, perhaps, this. Strawberry shortcake tastes even better than you remember with a moist, almond-scented (and surprisingly easy)...

Interview with Chef Akasha Richmond

Acclaimed organic chef Akasha Richmond has been catering to Hollwood’s A-list for over fifteen years, but one doesn’t need to be a celebrity to eat at her new restaurant, Akasha, in LA. We chatted with the chef about her commitment to sustainability, the challenges of...

Historical Figures and Their Cheese Counterparts

Cheese reminds me of people. In the California sunset hue of the Aged Mimolette I recognize my own father; the firm but delicate nature, the coarse exterior (but sweet to those who know it best), even in its scent. Served on a platter, the Mimolette resembles a slice...

Farro Salad

This spring salad is picnic fare at its finest—rustic yet refined, scrumptious yet simple. If you haven’t yet tasted farro, you’ll definitely want to give this a try. Farro is an ancient Italian whole grain with an irresistible nutty and slightly sweet flavor. Bianco...

Herbed Ricotta Dumplings with Lemon Brown Butter

Also known as gnudi, these ricotta dumplings are “little pillows of love,” as a good friend lately proclaimed. Rich in flavor, yet brightened by a hint of lemon and fresh herbs, they make for a gorgeous first or main course (and best of all, they’re thrown together in...

Raw Cheese Power

A great cheese should have depth, uniqueness, and a sense of humor. Raw milk cheeses are epitomic of these attributes, as they not only outshine pasteurized cheeses in flavor, but are more as nature intended. Just like a fine wine, raw milk captures the essence of the...