Whenever I make creamed spinach, I’m instantly taken back to a few magical dinners at San Francisco’s House of Prime Rib, that beloved old-school restaurant that’s been serving the same comforting menu since 1949. Every meal there felt special. It always began with a simple lettuce salad tossed right at the table with julienned beets,...Read More

  The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots. INGREDIENTS: 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2 tablespoons olive oil, plus...Read More

Kumquats are originally from China. In Cantonese, kumquats are known as ‘kin ku’ meaning ‘golden orange.’ About the size of an olive, this tiny fruit packs a big punch. The entire fruit is edible, rind and all. The peel is the sweet part, where as the pulp is extremely tart. This is actually two recipes...Read More