Dill and Parmesan Meatball
Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.
Risotto with Dill Pesto and Meatballs
Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
Grilled Cheese with Fig Balsamic, Plum, and Prosciutto
Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.
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.
Pecan Whiskey Pie
Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.
Trapani Pesto
The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.
Candied Nuts
Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.