Recipe Banner-2019.jpg
Recipes-Winter.jpg

 

Let it rain. In Napa Valley, the vines are dormant and our soil is thirsty. During these damp months, I’m hungry for hearty dishes that make my kitchen smell divine: lamb meatballs simmered in yogurt with a sizzling topping of red pepper butter; brothy chickpeas layered with toasted pita, yogurt and butter-browned pine nuts; fondue made with top-notch mountain cheeses. (It makes a difference.) If I can save up—or buy—enough Parm rinds, I’ll make a rich stock for winter risottos. Even my salads get a little cheesier in winter: I love a spinach salad with queso fresco or shaved ricotta salata. I don’t often make cheesecake because it’s too hard to resist, but my friend Cenk’s pumpkin cheesecake is worth every last calorie.