Ingredients

8 ounces semisweet or bittersweet chocolate
8 ounces (2 sticks) unsalted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup light or dark brown sugar, firmly packed
1 egg
2 cups sifted all-purpose flour

Directions

1. Adjust two racks to divide the oven into thirds and preheat oven to 400°F. Line cookie sheets with parchment.
2. Place the chocolate on a cutting board and with a long, heavy, sharp knife cut the chocolate first in one direction and then in the opposite direction, making uneven 1/4-inch to 1/2-inch (or larger) pieces. Set aside.
3. In a large bowl of an electric mixer, beat the butter until soft. Beat in the salt and vanilla, then the sugar, until well mixed. Add the egg and beat, scraping the bowl with a rubber spatula until mixed.
4. Then, on low speed, add the flour and beat until incorporated. Remove from the mixer.
5. With a heavy wooden spoon, stir in the chopped chocolate. The mixture will be thick and sticky.
6. Use two teaspoons to shape the cookies, one for picking up the dough and one for pushing it off. Use a rounded teaspoonful of dough for each cookie. Do not make these too large. Place the cookies 2 inches apart on the lined sheets.
7. Bake two sheets at a time 8 to 10 minutes, reversing the sheets top to bottom and front to back as necessary to ensure even browning. Bake only until the edges of the cookies start to brown. If some are done before others, remove them as they become ready, and bake the rest as necessary. If they are too soft to handle, let them wait on the sheet for a few seconds and they will become firmer. With a wide metal spatula, transfer the cookies to rack to cool.

Makes 30-40 cookies.

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Ingredients

8 Sonoma-variety grapes, plus more for garnishing
4 fresh basil leaves, plus more for garnishing
3 ounces vodka
2 ounces grapefruit juice
2 ounces Meyer lemon juice
2 ounces simple syrup
Ice
California sparkling wine, as needed

Directions

1. In a cockatil shaker, muddle the grapes and fresh basil.
2. Then add the vodka, citrus juices, simple syrup, ice to fill and shake. Serve in 2 big wine glasess over fresh ice cubes.
3. Top off with California sparkling wine and garnish with 3 grapes on a skewer and a fresh basil leaf.

Makes 2 drinks.

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Ingredients

3/4 cup pure olive oil
One 2-ounce can oil-packed anchovies, oil reserved
3 red jalapeños, thinly sliced
8 garlic cloves, thinly sliced
1/4 cup packed mint leaves
1 tablespoon packed parsley leaves
24 baby lamb rib chops (about 3 ounces each)
Salt and freshly ground black pepper

Directions

1. In a food processor, combine the olive oil, anchovies and their oil, jalapeños, garlic, mint, and parsley. Pulse to combine.
2. Arrange the lamb chops in a baking dish or large plastic baggie and top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.
3. Light a grill.
4. Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.

Serves 8.

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