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

Here’s my version of a classic. The lemon juice brightens the dish considerably.  This cream sauce would also go brilliantly with peas. INGREDIENTS: 1 bunch of spinach, large stems removed and then washed thoroughly Butter (or grapeseed oil) as needed 2-3 shallots, peeled and finely diced, or ½ medium onion, peeled and finely diced 1...Read More