Roast Duck with Cranberry, Cannellini and Romano Beans
This recipe is a fresh and lighter take on the classic French cassoulet, with pan roasted duck legs, cranberry, dried cannellini, and...
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Chef Alison Negrin & Associates
Menu development and consulting
Smoky Grilled Mediterranean Salsa
Just in time for the tomato, corn and zucchini harvest here in California! Yield: ~4 cups (1 quart) Ingredients 1 cup Smoked and...
Nicoise Salad (Salmon or Tuna)
This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of...
Butternut Squash Lasagna
Autumn has come to Northern California. This recipe is a delicious and nutritious way to use the butternut squash so plentiful locally...
Roast brisket of beef
Try a hearty, traditional brisket for the High Holy Days. This recipe is simple and practically cooks itself, letting the home chef...
Baked Sea Bass with Raisins and Pine Nuts
A delicious recipe to break the fast of Yom Kippur, just in time for the High Holy Days! Portions: 20 Portion Size: 4-5 oz. cooked...
Apricot-glazed chicken with apples
This is the first in a series of featured recipes for the High Holy Days using foods traditionally associated with the season! This...
Big tomato sandwich
A wonderful way to use up those huge tomatoes from the garden Serves 4 Sandwich Ingredients: 1 large loaf ciabatta (1-pound size) 2 or...
Summer salad of fresh corn, green beans, tomatoes and basil
Made with fresh ingredients right out of the garden! Serves 4 Ingredients 1 lb. fresh green beans, cut into 3 inch lengths 1 lb. corn,...
Osso Bucco
Dinner at the Abroad Writer's Conference in Lake Como, Italy Serves 12 Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry...
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