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The Mad Rose Journal

    THE HAZELNUT HARVEST AT MAD ROSE RANCH

    THE HAZELNUT HARVEST AT MAD ROSE RANCH
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    About ten years ago, we purchased one-year old hazelnut saplings from an organic nursery on the New York-Canadian border. Just meters from our front door at Mad Rose Ranch, we...

    Chef-In-Residence - La Closerie Les Capucines

    Chef-In-Residence - La Closerie Les Capucines
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    A Delicious Adventure in The Jura Awaits As years pass and experiences accumulate, there are certain encounters that rise above the rest in terms of importance and impact. I have...

    Wild for Mushrooms

    Wild for Mushrooms
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    One of Neal's Go-To Side Dishes   Chop some garlic and onions (in our case, both are harvested from our garden in the fall of 2018) and sauté them together...

    The Terroir of Olive Oil

    The Terroir of Olive Oil
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    Those of you who have been long-time followers of our wine selections know, of course, of our insistence on presenting wines that clearly express their geographical identity. With the expansion of our olive oil selection, we can now apply that concept to the analysis and enjoyment of the five different extra virgin olive oils we import from Italy and France.

    Here, in brief, is the story behind each ...

    Make Time for Pasta

    Make Time for Pasta
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    The winter weather has indeed arrived with freezing temperatures and heavy snow; the MadRose Ranch has welcomed a thick frosting as of late. We have battled the cold with heartwarming recipes ... pasta...

    The Olive - An Education

    The Olive - An Education
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    At the moment, we have three exceptional extra virgin olive oils in stock, each from a separate region in Italy, each produced in limited quantities by a family estate, each born of different varieties of olives. To enhance your enjoyment of these olive oils, a brief tutorial …

    MY SALADE NICOISE RECIPE

    MY SALADE NICOISE RECIPE
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    The quintessential summer lunch … on the beach, around the pool, or just about anywhere ... this classic Provençale dish has delighted us ever since that first trip to the Cote d’Azur. 

    PASTA PUTTANESCA

    PASTA PUTTANESCA
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    Let’s make a boisterous pasta dish using the wonderfully delicious products we import from the Armato family and add a side dish that features our “apicoltore”, Andrea Bianco.  

    Home Made Pizza

    Home Made Pizza
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    As a tasty vehicle for showcasing some of my favorite pantry staples (sun-dried tomatoes, caper berries, cherry tomatoes and Agrumi or Eucalyptus honey), here is a simple recipe for turning out a crowd-pleaser of a pizza.

    RED HOT

    RED HOT
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    Warm … no, HOT … a summer marked by extreme heat (again!), fires, thunderstorms, troubling climatic events, sometimes of a record-breaking nature.  But, there are plants that manage to thrive and sometimes ....

    The Armato’s Alassio

    The Armato’s Alassio
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    It rained upon arrival in Alassio, the small seaside town in Liguria where the Armato’s renowned frantoio and shop resides. It was a surprise to see the glistening tiles on the platform...

    Buzzing Around Caluso with Andrea Bianco

    Buzzing Around Caluso with Andrea Bianco
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    A bees’-eye view of the quaint mountain town with one of Italy’s most respected honey makers. Italy plays home to some of the globe’s most coveted ingredients and creations – glorious seafood, rare truffles, and pizzas and pastas galore.

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