• Broccoli Rabe with Caramelized Onions

    Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
  • Ham Salad

    Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
  • Rosemary Lemon Rhubarb Spritzer

    Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.
  • Classic Pasta Primavera

    Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
  • Kung Pao Chicken

    Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.
  • Savory Cherry Compote

    Savory cherry chutney-like compote made with fresh cherries, walnuts, shallots, rosemary, honey, and Port, to accompany pork, chicken, or duck.
  • Cherry Frozen Yogurt

    Enjoy the bounty of cherry season with easy-to-make frozen yogurt made with fresh cherries.
  • Grilled Tuna Kebabs

    Get your grill on with tuna kabobs, skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
  • Creole Potato Salad

    Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
  • Chili Dog

    American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
  • Fennel Slaw with Mint Vinaigrette

    Fennel salad with thinly sliced fennel bulb and a fresh mint vinaigrette.
  • Grilled Flank Steak with Mushrooms

    Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.
  • Rabbit in Mustard Sauce

    Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
  • Focaccia Bread with Rosemary

    Homemade focaccia bread, dimpled Italian flat bread, flavored with olive oil and rosemary.
  • Sea Scallops with Asparagus Sauce

    Seared thick sea scallops served with a simple asparagus and butter sauce.
  • Spanish Tortilla

    Classic Spanish tortilla, or a Spanish potato omelette, with the emphasis on potato. Thinly sliced potatoes, fried in olive oil, layered in a pan, covered with beaten eggs, and cooked.
  • Sausage, Peppers, and Onions

    Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served in a hoagie roll or over pasta or polenta.
  • Cinnamon Ice Cream

    Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.
  • Oil-Poached Artichoke Heart Salad

    Salad of thinly sliced artichoke hearts that have been slowly poached in garlic infused olive oil and tossed with herbs.
  • How to Trim an Artichoke

    Simple photo tutorial on how to trim an artichoke down to its heart.
  • Spring Succotash

    Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.
  • Fancy Hot Dogs

    Hot dog slices sautéed in butter with onions, with a sour cream sauce. Served with pasta.
  • What’s the Deal with Parsley?

    So why bother with parsley? It's a bitter herb that not only helps digestion, but makes almost any savory dish taste better.
  • Asparagus with Hollandaise Sauce

    Elegant steamed asparagus served with a Hollandaise butter sauce.
  • Rhubarb Meringue Pie

    Tart and tangy rhubarb meringue pie with orange zest, cinnamon, ground ginger, piled high with a light and fluffy meringue.
  • Quiche Lorraine

    Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon!