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Welcome!
I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.
Enjoy!
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Therese Nugent
Simple Roast Turkey
Simple Roast Turkey Serves 8 1 10-12 pound whole turkey salt and freshly ground black pepper halved lemon quartered onion fresh thyme...
Therese Nugent
Order That Turkey, Stat!
If Thanksgiving won’t feel like a holiday to you without a turkey, you’d best get on sourcing the bird asap. Last year, during the...
Therese Nugent
Plank Cooking
Cooking food outdoors over an open flame is the oldest form of food preparation known to man. The caveman was using fire out of...
Therese Nugent
Pumpkin Spice Latte
The iconic seasonal treat prepared at home with just pennies on the dollar. And pure deliciousness without the artificial flavors and...
Therese Nugent
The Perils of Pumpkin Spice
Your pumpkin spice latte addiction may be preventing you from home ownership. Like the Millennials with their daily dependence on avocado...
Therese Nugent
Fried green Tomatoes
Serve up with a bold dash of hot sauce and buttermilk dressing alongside. Fried Green Tomatoes Serves 4 1 cup buttermilk 1 teaspoon...
Therese Nugent
Fried Green Tomatoes
Mike’s tomato plants are in and growing quite nicely, especially the cherry and pear varieties. Hopefully this year’s crop will continue...
Therese Nugent
Perfectly Grilled Steak
Perfectly Grilled Steak Serves 4 4 1 ½ inch thick boneless New York strip steaks (about 12 ounces each) 2 tablespoons extra-virgin olive...
Therese Nugent
How To Grill A Steak Perfectly Every Time
Cooking food outdoors over an open flame is the oldest form of food preparation known to man. Today, grilling is arguably one of the most...
Therese Nugent
Strawberry Shortcakes with Grand Marnier Mascarpone Cream
Strawberry Shortcakes with Grand Marnier Mascarpone Cream Serves 6 1 3⁄4 cups all-purpose flour 5 tablespoons sugar, plus one tablespoon...
Therese Nugent
Because Mom Needs Strawberries in Her Life Right Now
I’ve had my share of grand dreams and lofty aspirations. I’ve been lucky enough to pursue many of those desires. But none more so than my...
Therese Nugent
Roast Rack of Lamb with Mustard-Herb Bread Crumb Crust
The rack of lamb is perfect in its simplicity. Just a mustard-herb rub is necessary to showcase this cut. Rack of lamb is best eaten rare...
Therese Nugent
It Might As Well Be Spring
As the first daffodils push their way through the cool earth it’s a sure sign that spring has sprung. Just as tender asparagus comes to...
Therese Nugent
Carrot Ginger Soup
Carrot Ginger Soup Serves 4 to 6 3 tablespoons olive oil 1 small onion, finely chopped 3 tablespoons freshly grated ginger 2 pounds...
Therese Nugent
Fresh Dungeness Crab
Finally! Fresh Dungeness crab has arrived! A distinct culinary highlight to a Northern California winter, the Dungeness crab with its...
Therese Nugent
Savory Bread Pudding
Savory Bread Pudding Serves 6 8 leftover dinner rolls, torn into 2-inch pieces or 4 cups bread stuffing 12 ounces roast turkey, shredded...
Therese Nugent
The Remains of the Day
Some things are unavoidable: death, taxes, and Thanksgiving leftovers. With the absence of spectacular parades, exciting football games...
Therese Nugent
Brandied Fruitcake
Brandied Fruitcake Makes 2 cakes butter for pans 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon ground...
Therese Nugent
In Defense of Fruitcake
When’s the last time you saw a fruitcake? Or had the occasion to imbibe? It’s got a bad rap, this much maligned treat. I’m not sure when...
Therese Nugent
Caramelized Roasted Root Vegetables
Caramelized Roasted Root Vegetables Serves 6 carrots, parsnips, celery root, turnips, rutabaga, onions 12 garlic cloves, peeled ¼ cup...
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