In the works for my Susback in a couple of weeks are the first Podcast and the first of all the articles narrated by me for audio. These will be available to "paid" customers. I have stopped writing books for print publishing. That was my income for 20 years. Now I am relying on Substack, so please consider upgrading from “free” to “paid.”
We've been making the warm red cabbage salad since the Balboa days (though we add toasted walnuts, which we used to do as I recall). It's a family favorite. Also the fettuccine with tomatoes, goat cheese, and basil (we use Chadwick cherry tomatoes that we grow). And, of course, warm fruit compote. I also really need to make the cold flank steak salad with tomato concasée and herb vinaigrette this summer...
Love the blog… your great sense of humor and tales… how to find the recipes
From all posts.. is there an index?
I happen to be reading again.. your books .. do miss the old restaurants..
Had many fun and delicious meals at all of them you helmed.
We've been making the warm red cabbage salad since the Balboa days (though we add toasted walnuts, which we used to do as I recall). It's a family favorite. Also the fettuccine with tomatoes, goat cheese, and basil (we use Chadwick cherry tomatoes that we grow). And, of course, warm fruit compote. I also really need to make the cold flank steak salad with tomato concasée and herb vinaigrette this summer...
Masterful reading with so many food gems to enjoy!