Balsamic Blueberry Sauce
Blueberries cooked down with cinnamon, vanilla and lemon zest, then finished off the heat with Gold Label balsamic. Good on everything from gelato to French toast.
Oranges with Vanilla Gelato and Balsamic Vinegar
Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Apple Pie
Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.