Scott's Culinary Workshop

New & Seasonal

fresh pasta with pesto and grilled octopus
knives

MAIN

Fettucce with Chermoula Pesto, Grilled Octopus, Preserved Lemon, and Pangrattato

crunchy green salad with cabbage and fennel topped with grilled shrimp

WEEKDAY EXPRESS

Cabbage & Fennel Salad with Grilled Prawns

modern salads nicoise with seared tuna steaks

MAIN

Salade Nicoise

mini jalepeno cornbread in a small cast iron pan

SIDES

Mini Jalapeño Cornbread

a scoop of caramel ice cream on top of a slice of grilled pineapple with a garnish of lavender pieces

SWEET

Caramel-Sea Salt Ice Cream with Grilled Pineapple

Recipes By Course

guacamole in a traditional molcajete with tortilla chips on top

Starters & Snacks

roasted monkfish with an olive slaw on top and a croquette and asparagus

Main Course

cole slaw in a blue bowl

Sides

a stack of brown-butter chocolate chip cookes on a wooden board

Sweet

Pasta of the Month

beetroot pasta with brussels sprouts and goat cheese

January

Beetroot Tagliarini With Sautéed Sprouts, Goat Cheese & Toasted Hazelnuts

agnolotti in sauce with carrots and herb tuiles

February

Braised Pork Cheek Agnolotti with Spiced Carrots

wild garlic tagliatelle with sausage in a bowl

March

Wild Garlic Tagliatelle With Caramelized Onions, Sausage, And Mushrooms

chicken soup with pasta carrots and celery on a spoon

April

Chicken Soup with Homemade Orecchiete

garganelli pasta in a bowl with peas, parma ham, and a cream sauce.

May

Garganelli with Parma Ham, Peas, and Parmesan Cream Split with Ancho Oil

fresh pasta with pesto and grilled octopus

June

Fettucce with Chermoula Pesto, Grilled Octopus, Preserved Lemon, and Pangrattato

tortelloni salad on a grey plate dressed with a balsamic vinaigrette with oven dried tomatoes, small slices of fried zucchini and fresh basil

July

Lemon-Ricotta Tortelloni Salad with Fried Zucchini and Oven-Roasted Tomatoes

Recipe Components

fresh wild garlic tagliatelle

Dough

ground spice mix with a mortar and pestle

Rubs, Brines & Marinades

a whole chicken in a big pot on top of chopped root vegetables ready to make a stock

Stocks & Sauces

herb oil in a small squeeze bottle

Condiments & Dressings

caramelized onions in a soup ladle

Basic Components

About Scott Herrick

Welcome to my home cooking workshop in Zurich, Switzerland.

On lazy days I can spend all afternoon in the kitchen (chopping, reading, braising, kneading, relaxing), but most of the time I want to get dinner ready as quickly as possible.

I hope that you find something here for your table, whether you plan to be in the kitchen for 30 minutes or 3 hours.

Happy cooking!
Scott

More About Me
profile photo of Scott Herrick in a dark suit jacket and fitted maroon t-shirt