Chocolate Toffee Cookies. Made with rich chocolate and toffee bits, totally comforting with a cup of tea or a glass of milk.

Grits ‘n Greens. Gris and collard greens baked in a casserole with Parmesan and bacon bits.

Vegetable Tian. Ready for the oven, leeks, zucchini, tomatoes, and yellow squash sliced thin and prepared similar to ratatouille.

Roasted Fennel. Roasting softens the anise flavor of the fennel, and brings out a rich, buttery taste.

Beef Bourguignon, the classic long-simmering rich, deeply flavored stew studded with beef, onions, carrots and mushrooms.

The classic chocolate bundt cake. Good as ever but updated without partially hydrogenated ingredients.

An great dip for chips, toast, or vegetables, based on the flavor of buffalo wings.

An ice cream pie with a huge meringue topping, served with a caramel sauce.

Parsley, white wine, anchovy, and shallots star as ingredients in this herb sauce for steak.

Appetizers of shrimp salad made with lime, curry, mango chutney, and cilantro, then stuffed into toasted won ton cups.