In the Kitchen with Sigona’s Featuring Local Halibut
In the Kitchen with Sigona’s Featuring Local Halibut Halibut has a snow-white flesh, firm texture (sometimes called the steak of seafood) and a mild flavor...
Tagged: EVOO
Sigona’s Fresh Press Olive Oil of the Month: June 2012
Sigona’s Fresh Press Olive Oil of the Month: June 2012 Since the last time we chatted, the sun has been shining brightly over the Bay...
In the Kitchen with Sigona's featuring Artichokes
In the Kitchen with Sigona’s featuring Artichokes If you’re encountering artichokes for the first time, these jumbo gems may seem a bit intimidating, but don’t...
A Pair for the Palate: Savory Goat Cheese with Fig or Pear
A Pair for the Palate: Savory Goat Cheese with Fig or Pear Figs and goat cheese. Figs stuffed with goat cheese and drizzled with honey,...
Sigona’s Fresh Press Olive Oil of the Month: May 2012
Sigona’s Fresh Press Olive Oil of the Month: May 2012 Ah spring! It’s time to welcome back the sun shining on your face, the San...
In the Kitchen with Sigona’s featuring Asparagus
In the Kitchen with Sigona’s featuring Asparagus My one caution about asparagus is not to overcook it, and that’s a pretty universal sentiment. Even going...
Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar
Bonus Recipes Featuring Barber’s 1833 Vintage Reserve Cheddar Absolutely one of the best white cheddars we have in our store, the Barber’s 1833 Vintage Reserve...
In the Kitchen with Sigona’s for Passover and Easter
In the Kitchen with Sigona’s for Passover and Easter When it comes to food, this time of year is one of the most meaningful and...
In the Kitchen with Sigona’s featuring Spectacular Cheeses
In the Kitchen with Sigona’s featuring Spectacular Cheeses We have some incredible cheeses on sale this week at Sigona’s…savings this extreme don’t come around too...
Recipe Roundup: Vermont Maple Balsamic
This balsamic uses natural 100% pure maple produced at a small family farm in Vermont. It is outrageously good! Think pancakes, barbecue sauce base, waffles, roasted...
