Ad Hoc’s Crispy Braised Chicken, with olives, lemon and fennel – it’s worth the chicken fat grams!

Poached Egg and Asparagus Salad, with lardons and garlic croutons, for this week’s French Fridays with Dorie

I was thrilled and honored to host the May Daring Cooks Challenge: Gumbo! Here’s the Chicken and Smoked Sausage Gumbo

Tourteau de Chèvre, a unique goat cheese “cheesecake” for French Fridays with Dorie

A decadent dessert created for my Kentucky Derby pick – Midnight Interlude

Trout Amandine with nutty brown butter, crunchy almonds, parsley, lemon and a touch of creole spices

Portobello Tacos, with chipotle and smoked mozzarella, and Tomatillo-Arbol Chile Salsa

Bistrot Paul Bert Pepper Steak, with Pommes Souffle – French Fridays with Dorie

Mustard Bâtons for French Fridays with Dorie, super easy with only 3 ingredients!

Espresso-Frangelico Eclairs with Bittersweet Chocolate Ganache, for French Fridays with Dorie

Spaghetti alla Lucana, with roasted red and yellow peppers and clams, in a white wine sauce, from the region of Basilicata

Pork Schnitzel and Chipotle Sandwich – adapted from this month’s Saveur – The Sandwich Issue

A taste of Spring – Healthy Quinoa Salad, with orange supremes, almonds, asparagus and spinach, with lamb chops and harissa sauce

Bourbon Street Madness Caramel Apple Meringue Coffee Cake, for the Daring Bakers

Seared Scallops with Caramel-Blood Orange Sauce, garnished with fried shallots, for French Fridays with Dorie

If you need some fun in your life, this week’s FFwD recipe, a salty, buttery cookie, promises just that.

Beggar’s Linguine, with nuts and dried fruit, and the Inspirational French Chocolate Confection

Home from New Orleans for exactly one week, before succumbing to homemade beignets.

Smoked Cheddar, Chive and Walnut Bread, for French Fridays with Dorie, plus another worthy savory quick bread

Chicken Sauce Piquant, a classic Cajun dish and a perfect example of one-pot cooking, and a recap of our recent jaunt to the Big Easy.

Silk and Lace – Meyer Lemon and Basil Panna Cotta with Blackberry Puree, paired with Italian Florentine Lace Cookies, for the Daring Bakers

Thomas Keller’s “Big Pot Blanching” results in vividly-colored, perfectly seasoned green beans