Peach Galette
Fragrant lavender elevates this easy summer dessert.
Dungeness Crab Boil With Stone Fruit Butter
A savoury-sweet stone fruit butter sets Chef Ned Bell's crab boil apart.
Make-it-yourself Bruschetta Bar
A make-ahead, self-serve, entertaining go-to.
Rosewood Winery’s Beet Tartare
A mix of grated roasted beets, Dijon mustard, capers and lemon zest is topped with radishes and chèvre for an elegant meat-free
