Spring Onion Pistou

Spring Onion Pistou 3 garlic cloves, super finely minced 2 cups fresh basil leaves (blanched) 2 cups green onion tops (blanched) 2 teaspoons salt ½ teaspoon cracked black pepper 1 cup olive oil [...]

Honey Glazed Beer Bread

Honey Glazed Beer Bread 3 3/4 cups all-purpose flour 1 cup whole wheat flour 1 tablespoon malt powder 2 teaspoons salt 1 tablespoon dry active yeast 1/4 cup honey, plus more for glazing 3 cups [...]

Maitake Mushroom Toast

  This recipe makes a nice appetizer or quick snack for unexpected company. The melted cheese and fresh mushrooms work well together, and it is easy to adapt this to work with ingredients [...]

Peach and Rhubarb Tart

Peach Rhubarb Tart A perfect way to use the summer’s bounty. I like to pair peaches and rhubarb during their brief season together in late June. The high acid from the rhubarb is balanced by the [...]

Art Culinaire

We are excited to announce that Gracie’s Executive Chef Matthew Varga is featured in the current issue of Art Culinaire: The International Magazine in Good Taste. Art Culinaire is published [...]