The Tra Vigne Cookbook: Seasons in the California Wine Country

Sample recipes from The Tra Vigne Cookbook: Seasons in the California Wine Country

Pan Stew of Scallops, Peas and Pearl Onions

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give i...

(1 Votes)

Polpette of Potato with Avocado, Red Onion, and Cucumber Salad

This dish is the creation of my wife, Ines. The mingling taste and textures of cold, crisp, fresh salad and warm, soft, rich polpette—pat...

(1 Votes)

Halibut and Corn Salad with a “Broken” Tomato Vinaigrette

This is another of those dishes built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad, and the big a...

(1 Votes)

Pan Stew of Shellfish and Tomatoes

WarNing! Once you have read this recipe, you can no longer use the excuse that you don’t have time to cook. Line up the ingredients by th...

(1 Votes)

Saltimbocca of Zucchini

Saltimbocca means “to jump in the mouth,” and that’s exactly what the flavors in this dish do! Although saltimbocca is classically prepar...

(1 Votes)

Lamb Shanks with Mushroom Bolognese

I grew up eating cuts such as shank, short ribs, and oxtails. And I love the flavor imparted by the slow braising these cuts require. Lam...

(1 Votes)

Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut

This is a great one-pot dish that is more a method than a recipe. I’ve kept the seasonings simple. For a heartier dish, you could substit...

(1 Votes)

Chicken with Roasted Lemon and Rosemary Sauce

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. Norbert A. Kostner, the hotel’s head ch...

(1 Votes)

Tra Vigne’s Chocolate Tiarmisu

It looks so innocent: a simple square dusted with cocoa. And then your fork descends through the layers of rich, moist chocolate cake, ch...

(1 Votes)

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