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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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Winter Root Vegetables
They’re not the prettiest produce in the bin but they’re beautiful inside, flavor-wise. Those gnarly, knobby root vegetables, the...
Therese Nugent
Hearty “Ghoulash” Soup
Hearty “Ghoulash” Soup Serves 6 ½ cup flour salt and ground black pepper 3 to 3 ½ pounds boneless beef chuck roast, cut into 1-inch cubes...
Therese Nugent
A Ghoulish Affair
Gratefully, rushes of crisp air, cool mornings, and chilly evenings are signaling a change in the season. With the traditional...
Therese Nugent
Instant Pot Mac & Cheese
Instant Pot Mac & Cheese Serves 8 16 ounces dried elbow macaroni 4 cups chicken broth 3 tablespoons unsalted butter ½ teaspoon Dijon...
Therese Nugent
The Number One Reason I Still Love My Instant Pot
I rode the outrageous Instant Pot popularity wave with the rest of you. And there was good reason to love it. Not just a glorified slow...
Therese Nugent
The Best Beef Burgers
The Best Beef Burgers Serves 4 1 ½ pounds 100% ground beef chuck 2 teaspoons Worcestershire sauce 2 teaspoons Dijon-style mustard 2...
Therese Nugent
The Secret To the Best Beef Burgers
The carnivore in all of us loves the aroma of beef burgers on the grill. Widely hailed as America’s favorite food, the tastiest hamburger...
Therese Nugent
Fresh Mozzarella In 30 Minutes
30 Minute Mozzarella Yield: 1 pound ¼ teaspoon liquid rennet 1 ½ teaspoon citric acid 1 gallon whole milk 1 teaspoon salt 1. Mix the...
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How To Make Fresh Mozzarella In 30 Minutes
This is down right dangerous. Knowing how to make fresh mozzarella in less than thirty minutes is a dangerous thing. Knowing at any...
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How To Celebrate the Fourth From the Comfort of Your Own Home
The coronavirus outbreak has forced all of us to change the way we celebrate and socialize. Due to shelter-in-place orders, a current ban...
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The Secret Meaning Behind the Numbers on Your Egg Carton and Food Expiration Dates
The Food Expiration Dates That You Should Actually Follow In this age of quarantine, with trips to the supermarket kept to a bare...
Therese Nugent
Trader Joe’s Frozen Cauliflower Gnocchi
Before the novel coronavirus had us hoarding toilet paper, we were stockpiling Trader Joe’s frozen cauliflower gnocchi. Those in the know...
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The Top Ten Food Trends That Defined the Past Decade
Decades are defined by their trends, especially in the world of food. Whether it’s due to a product’s excellent advertising and marketing...
Therese Nugent
Five Reasons Why You Should Market Your Home in Winter
Is winter a good time to be selling your home? There is no doubt that the spring season is a great time to be selling and buying real...
Therese Nugent
Be The Party You Want To Attend In the World - 7 Holiday Hosting Hacks For the Best Party Ever
It’s that time of year again and you’re on the hook to throw one of the many holiday parties popping up now and through the New Year....
Therese Nugent
Insurance Tips for Homeowners in Wildfire Zones
Due to record-breaking California wildfires, insurance companies have responded by imposing huge premium increases on properties and, in...
Therese Nugent
Grilled Peaches with Feta and Basil
Grilled Peaches with Feta and Basil Serves 4 3 peaches, halved and pits removed 4 ounces feta, crumbled 10-12 basil leaves, shredded...
Therese Nugent
Heavenly Peaches
I recently sold a house where the seller was emphatic that the buyers provide the utmost care to the prolific peach tree in the backyard...
Therese Nugent
Bug Off! Solutions for Keeping Pesky Insects Away
Out of the more than ten quintillion insects on Earth, only five per cent are actually harmful. But as luck would have it, it’s those...
Therese Nugent
Green Juice
The best green juice contains something earthy tasting (the greens), something slightly sweet and slightly tart. And a few water-worthy...
Therese Nugent
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