Рецепт Summer’s Finger-Food: Charred Padron Peppers with Goat Cheese and Sage

A pile of just-seared shishitos gets dressed with lovely goat cheese and sage Stone Edge Farm Estate Vineyards and Winery in the Sonoma Valley takes pride in everything it does. It grows its own organic olives and Bordeaux varietal grapes, and makes its own olive oil and wine. It’s even won state awards for its sustainability Moreover, it has its own culinary team, whose talents are on full display in the new cookbook, “Stone Edge Farm Kitchen Larder Cookbook” (Rizzoli), of which I received a review The book is by John McReynolds, Mike Emanuel, and Fiorella Butron, who are respectively the culinary director, estate chef, and chef de cuisine for the The winery boasts a restored 1910 farm house, where…