Today, we are taking a moment to toast this micro-season that holds the harvest. Be it a pause before the abundance of autumn, a last look at lazy beach days and lingering back porch dinners as the sun sets, or just extending the feeling of al fresco season a little bit longer, take a break and make yourself a cocktail that connects the freshness of summer with the warmth of fall.

These cakes have been popular for hundreds of years in part due to their versatility — “a pancake is just an avenue for sauces, or to add things on top,” Brent explains. The toasty flavor of cornmeal caramelizes on the outside of these griddle cakes to create a delicious, subtly sweet pancake perfect for topping with any variety of sauces or garnish.

Bri created a summer-to-fall cocktail that encourages us not to rush the seasonal transition, but to embrace it. It’s inspired by sweet tea, but full of warming spices. We can fight against the coming of winter or rush the slide from summer to fall — or we can embrace this moment for all it has to offer. “We have to be ready to receive what the season wants to give us.”

This dish is designed to feed a group, cooked and served all in one pan. Paired with a crisp Txakolina or fruity red wine and a summer salad, it makes the perfect summer dinner. Throw down some festive linens and a trivet, present your paella, and linger as everyone helps themselves to seconds. Enjoy a sobremesa that lasts long into the evening; the Spanish tradition of post-dinner conversation around the dinner table is almost as good as the dish itself.

This time of year, we want the table to feel like dewdrops sparkling on freshly unfolded leaves, like the simple pleasures of spring’s first produce, and the delight of softening dirt warming in the sun. It makes the perfect canvas for the earthy jewels of spring.

Renowned Boston Chef Karen Akunowicz carefully curated a food menu to accompany your winter picnic moment, with flavors that seamlessly complement the zesty citrus notes of the MARTINI & ROSSI Fiero & Tonic. From an elevated Antipasti Platter to a Porchetta Panini …

As we ease into a new season and enjoy the early fall days that start with overcast and crisp mornings followed by bright blue skies by midday, I wanted to pay tribute to one of my favorite trios: food, wine, and sunshine. To celebrate the slower season, a bowl of pasta generously finished with Pecorino Romano, and a glass of fizzy Pet Nat to toast with!  

A few weeks ago we ventured out to the Flying Fish patio for their amazing fish and chips. After our indulgent lunch, we stepped into their little fish market and saw they had just gotten some beautiful albacore tuna, we couldn’t resist! Fresh, crunchy, and full of flavor — these tostadas are perfect for a casual mid-week dinner or a fun weekend lunch in your backyard!

Our friends at Copper River Salmon shared with us one of their favorite salmon recipes by San Diego chef, Justin McChesney-Wachs. Start the grill, pour yourself a glass of chilled wine, and enjoy the short and easy process of putting this chimichurri salmon on your table!

Earlier this week we made these crispy potatoes recipe by our friend Jodi Moreno and we assure you, the addition of dried piquín peppers to this aioli is heavenly! This whole dish is a real party of flavor and textures and we absolutely think you need to try it!