Gjelina’s Kabocha, Olive Oil, and Bittersweet Chocolate Cake. Fantastic flavor and texture, last for days, works as 9×5 loaf or mini cakes.

Spicy Pork Stew with Butternut Squash and Roasted Tomatillo Salsa from “Mozza at Home” is delicious with an exclamation point.

The Mozza Cookbook- These Rosemary Olive Oil Madeleines have the perfect ratio of tender sweet & savory center to slightly crisp exterior.

The Banana Bread recipe from London’s Violet Bakery has a perfectly moist texture and fantastic flavor. Lasts for days at room temp.

Grilled Little Gems with Scratch Blue Cheese Dressing, Cherry Tomatoes, and Bacon. The must-have fancy wedge (salad) of summer!

Sycamore Kitchen’s Chocolate Chip Rye Cookies are some of the best cookies I have baked at home. Excellent texture and flavor.

This almond milk is irresistible, ready in under 10 minutes, and lasts for weeks. No soaking or powerful blender needed.

Osteria Mozza’s Burrata with Braised Leeks and Mustard Bread Crumbs is a showstopper. Incredible marriage of texture and flavor.

Nancy Silverton’s Ceci (cooked chickpeas) from The Mozza Cookbook. Fantastic for salads and makes a velvety hummus.

Gjelina’s Pan-Roasted Romanesco with Golden Raisins, Tahini, & Sumac is weeknight easy and absolutely delicious. Eat your fractals!

From the cookbook “Tacos” – These pickled red onions are easy, wonderfully aromatic, and seem to go with everything.

Pomodoro Sauce – Minimalist dishes don’t seem like much on paper, but then the magic of food science transforms them into something special.

Tartine’s Apple-Walnut Tea Cake is easy, delicious, and lasts for days. Nicely balanced spices and it’s 100% whole grain spelt!

Aglio e Olio with Fresh Tomatoes (Pasta with Garlic and Oil) is an Italian classic that has the perfect balance of flavors.

A humble salsa that’s often pushed to the side. When done right, Pico de Gallo brings a ton of flavor to the table. Only takes 10 minutes!

Gjelina’s Shaved Asparagus Pizza With Fontina, Garlic Confit, and a Fried Egg. One of the best pizzas I’ve made at home!

Gjelina’s Tomato Confit adds depth and savory sweetness to any dish. And you can freeze it! Post includes a “how to” for peeling tomatoes.

Springtime eats! Potato hash with asparagus, fava beans, green garlic, and a fried egg. Tips for creating the perfect crispy hash.

Classic Mac & Cheese from Murray’s Cheese Shop in NYC. Includes background info on alpine cheese + tips for substituting.