You know that expression, “Easy as pie”? Well, this is even easier. No kidding. This recipe comes by way of my friend Jeff Emery, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list...Read More

No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More

INGREDIENTS: 1 2/3 cups buttermilk Zest from a large organic lemon 1/4 cup lemon juice, freshly squeezed 1/3 cup plus 2 tablespoons of sweetener of your choice — maple syrup, rice syrup, honey, or a mix of honey and sugar 2 tablespoons limoncello METHOD: Whisk together all ingredients in a mixing bowl until blended. Cover...Read More