A short cooking time keeps red lentils al dente, while Spring veg and lots of citrus make this salad sing.

Leftovers? I call them “lunch.”

On cookbooks & dating. Plus tequila.

Whole chicken braised in booze-soaked cherries, chipotle, and whiskey.

A rangpur lime marmalade made with honey, Thai chiles, and no added sugar.

Handcut noodles from scratch, with lemon & lime zest in the dough.

A simple savory scone with cheddar & scallions. Easily adaptable to a variety of cheeses, vegetables and flavors.

Toasted Israeli couscous with roasted winter squash, preserved lemon and lots of fresh parsley.

Cranberry orange scones: basic, delicious, festively Valentine’s Day red. Bake some today!

Meyer lemon curd, shortcake biscuits, whipped cream and candied Meyer slices with rosemary. Sweet sunshine on your plate.

Texas Rio red grapefruit & California Meyer lemons combine in this bright, tart, sweet marmalade.

Bertucci’s Sausage Soup

Quinoa with roasted butternut squash & spicy Italian sausage. Adapted from the Whole Grains for a New Generation cookbook.

Cider-braised pork shoulder with caramelized onion sauce. Let the moaning commence!

Add some pizzazz to to your turkey sandwich with tangy, spicy cranberry habanero mustard. Can it or fridge it!

Tepary beans, a traditional food of the Native American Southwest, flavor this winter soup.

Homemade whole wheat crackers with a simple fleur de sel topping. Make the ordinary extraordinary.

A hearty beef chili made with local Maine ingredients. Even in winter, it’s easier than you think!

$72 biscuits: not just for Persian oil barons!

My new diet lunch: mac and cheese with balsamic-roasted tomato & country bacon.

A savory fall-inspired ravioli with pumpkin, white beans, leeks, garlic & parsley.

Leek & tomato tart with chevre, Gruyere and fresh herbs. The perfect way to say goodbye to tomato season.