This Mushroom and Leek Tart is rich and hearty, an absolute delight for true mushroom lovers. The puff pastry crust keeps things simple, and the cheesy, creamy filling is full of flavor and absolutely delicious.
This Mushroom and Leek Tart is rich and hearty, an absolute delight for true mushroom lovers. The puff pastry crust keeps things simple, and the cheesy, creamy filling is full of flavor and absolutely delicious.
This refreshing Apple Walnut Salad is the perfect combination of crisp lettuce, sweet apples, crunchy walnuts, salty feta cheese, and a lightly sweetened Balsamic Vinaigrette. It has all the colors, flavors, and textures you crave!
This updated Waldorf Salad recipe has all the classic components (apples, celery, grapes, and walnuts) but a modern mayonnaise dressing that is lightened with whipped cream. It’s a tasty blast from the past that makes an excellent party salad.
This Pasta and Bean Soup recipe is hearty, delicious, and convenient. Spend 10 minutes building your flavors on the stove, then let the slow cooker do the rest of the work.
This Easy Flatbread Pizza is topped with artichoke hearts, tomatoes, and my secret ingredient: cream cheese! Or choose your own toppings, but keep the flatbread crust for the easiest pizza party ever.
This easy Lobster Roll recipe has soft chunks of lobster, celery and scallions for crunch, and mayo for creaminess all piled on a buttery, toasted bun. Enjoy a taste coastal living no matter where you are!
This easy Corn Salad recipe has a Chipotle-honey dressing and plenty of tomatoes, cucumbers, and feta cheese. It’s light and citrusy, the perfect late-summer side dish.
Fattoush is a Lebanese bread salad full of crunchy vegetables, fresh herbs, fried pita chips, and an ultra-tangy vinaigrette. Seek out sumac and pomegranate molasses for the most authentic and delicious Fattoush you can make.
Pickled Asparagus might be my most favorite pickled vegetable, especially when it’s marinated in this slightly spicy pickle brine. Learn how to pickle asparagus to preserve this spring vegetable for a full month.
Building the best bowl is all about pulling together the proper ratio of colors, textures, and flavors. As a classically-trained chef, I’ve perfected the art of building a bowl that will satisfy your mind, body, and heart.