Roasted Parsnip and White Bean Soup with Guanciale and Fried Sage

Pomegranate Mojito Punch with a Pomegranate and Mint Leaf Ice Ring. Part of a holiday party menu designed to feed a crowd on a budget.

Baked Sweet Potatoes with a Maple-Meringue Topping. An easier, healthier way to capture the flavor of sweet potato casserole!

Mustard and Creme Fraiche Roast Chicken with Baby Potatoes. An easy weeknight dinner!

Canelazo – A warm, Ecuadorian cocktail made from aguardiente or rum, cinnamon, and citrus. Perfect for chilly nights.

Cheddar, Sausage, and Apple Mac’n’Cheese baked with toasted buttered breadcrumbs.

Crispy Brussels Sprouts, Rotisserie Chicken, Brown Rice, and Pomegranate in a Lemon Creme Fraiche Dressing. Healthy and nourishing.

Ratatouille Shepherd’s Pie – Made with a hearty eggplant and bell pepper sauce in addition to ground beef. Easily made vegetarian!

Pumpkin Creme Brulee with Garam Masala Pumpkin Seeds – an elegant fall dessert with a twist

Salted Caramel Chai Latte

This light and healthy Italian Ricotta and Polenta Almond Cake is gluten free and sweetened only with honey.

“Horka Laska” – a classic Czech dessert consisting of vanilla ice cream smothered with piping hot raspberries. Super simple!

Mulled Pear Sangria – spiced with cinnamon and clove and served warm for chilly nights.

Lamb, Butternut Squash, and White Bean Chili. Rich and spicy, with hints of chocolate and lots of fresh vegetables, a perfect fall dinner!

Potato, roasted poblano, and Swiss chard enchiladas with salsa verde. Time to break out the casserole dishes!

Grilled Leg of Lamb with Ratatouille – the main course of our recent La Crema wine dinner.

Eggplant Napoleon – Layers of crispy fried eggplant, baba ghanoush, and pesto. The main course of an all vegetarian summer dinner menu.

Honey-Baked Figs with Sweet Ginger Slices and Cinnamon Greek Yogurt. A light dessert or an indulgent breakfast.