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Pan-Seared Ribeye featuring LXV’s Jaipur Nights Spice Blend

Pan Seared Ribeye

I’ve recently partnered with LXV to develop a series of recipes for the winery’s club members. The dishes feature spice blends that the team creates in-house. A bit of back story—LXV is the first winery in the United States owned by an Indian woman. Everything about her tasting lounge is a nod to her homeland, […]

Quail in a Rose Petal Sauce featuring LXV Wine’s Jaipur Nights Spice Blend

Quail In Rose Petal Sauce

I’ve recently partnered with LXV to develop a series of recipes for the winery’s club members. The dishes feature spice blends that the team creates in-house. A bit of back story—LXV is the first winery in the United States owned by an Indian woman. Everything about her tasting lounge is a nod to her homeland, from the […]

A Holiday Dinner Menu — Smoked Goose with a Kentucky Bourbon & Citrus Glaze

Christmas Goose

Before the arrival of our goose from D’Artagnan, I had researched classic Christmas goose recipes, pouring over whatever blogs, websites, and YouTube videos I could find on the topic. Visions of a thoroughly Dickensonian Christmas populated my thoughts, as I envisioned quaint side dishes like Yorkshire pudding, duchess potatoes, and mincemeat pies warmly lit by candlelight. […]

Chef Richard Verhagen’s Cassoulet Rustico — Part II

Cassoulet

As with all of my partner’s dishes, they are an intersection of cultures that meld and rub up against each other in surprising ways. There is a kind of irreverence to them, a devil may care approach in the use of ingredients and techniques. He’s not at all shy about breaking the rules. This Cassoulet, […]

Curried Turkey Salad

Curried Turkey Salad

Ah yes, the holiday has passed and there is still, blessedly, several pounds of turkey yet to plow through—for the ambitious home cook, there are limitless ways to culinarily transform what’s left of the bird. I have my tried-and-true favorites that include wild rice and mushroom turkey soup, open-faced turkey sandwiches with gooey and melted […]

Salade Niçoise with Copper River Salmon & Provence Rosé

Salade Niçoise

It was in the mid-eighties that I realized that I was from a non-food loving household—a discovery made while on sleepovers at girlfriends’ houses. I started to wonder why it was that other families put so much more effort into their nightly meals. At my home, cooking was utilitarian at best, and not a thing […]

Wilfred Wong’s Pho

Wilfred Wong's Pho

A few months ago, a friend from Sweden sent me a recipe for cardamom buns. He’d come across my review of Pierre Peters Blanc de Blancs 2005, where I wrote, “My ex-mother-in-law made Swedish bread every year at Christmas. This brought all of it back; the yeast, cardamom, and toasted almonds.” Having used Vivino since […]

Moroccan Chicken with Preserved Lemons and Olives

Moroccan Chicken with Preserved Lemons and Olives

Feeling confounded about what to pair with this dish, I turned to one of my favorite wine writers, Fiona Beckett and her excellent website, Matching Food & Wine. Her suggestion proved to be spot-on, as she recommends not a dry white wine, which she writes “tends to be too similar, too lemony,” because of the […]

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

Herb Roasted Rack of Lamb with Fingerling Potatoes and Léoville Las Cases

I love simplicity—in cooking and in maintaining a garden, there is something about a recipe that combines simple flavors, with few ingredients, but does so in a way that the dish has absolute balance and harmony. Such is the case with a rack of lamb, which from a home cook’s standpoint is very simple to […]

Veal Chops and Pomerol

Veal Chops

This recipe, albeit simple, hails from the year I spent in Carmel, California, at the invitation of a former wine buyer and his wife. For those of you who are unfamiliar with this story, my year in Carmel is what launched my career as a writer. One could see the ocean from the house, and […]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com