Amazing cheese & tea pairings
Japanese green Sencha or Dragonwell teas work sublimely with award-winning cheeses such as triple cream Ragged Point or double cream Green Hill Camembert-style cheese. The warmth...
Author: Sigona's Farmers Market
In the Kitchen with Sigona’s Featuring Wild Dry-Packed Scallops
Simple Pan-Seared Scallops Seared scallops make a perfect addition to any surf-and-turf menu or when served simply on their own. They cook in a matter...
Warmed Brie with Caramelized Cinnamon Pear & Pecan Compote
Warmed Brie with Caramelized Cinnamon Pear & Pecan Compote Win over your holiday guests with this delicious Brie topper! It comes together in just minutes...
Save the Emmentaler, A Story of Traditional Taste and True Romance
In the heart of the Emme River valley in Switzerland is the town of Emmental. It is here where master cheesemaker Bernhard Meier gathers milk...
December’s Olive Oil and Balsamic of the Month
Fuyu Persimmon & Roasted Beet Autumn Salad with a Blood Orange Vinaigrette Persimmons and beets come in to season just about the time Thanksgiving rolls...
In the Kitchen with Sigona’s Featuring: Local Wild Caught Petrale Sole
Pan-fried Petrale Sole with a Lemon, Wine & Butter Sauce This lemon, wine & butter sauce is similar to a beurre blanc sauce, but doesn’t...
In the Kitchen with Sigona’s Featuring: Satsuma Mandarins
Satsumas are easy to peel and eat. We love their balanced sweet-tart flavor! They’re great eating out-of-hand, and are also great in some recipes, like...
Satsuma’s Great ‘Ap-peel’
Satsuma’s Great ‘Ap-peel’ By Robbie Sigona They are my sons’ favorite, my favorite, Uncle Carmelo’s favorite…they’re everyone’s favorite! I’m talking about Satsuma mandarins, those little,...
Leftover cranberry sauce?
Leftover Cranberry Sauce? Do you have leftover cranberry sauce? Then make yourself one of these delightful treats! Puff Pastry Wrapped Baked Brie with Cranberry Sauce How...
