Sweet onions glazed in balsamic and served with garlicky breadcrumbs and chewy pasta shells. Oh yeah, did I mention creamy Gorgonzola?

There is an art to putting together an appetizer tray. Here are my tips.

These gnocchi are easy to make. I finish them w/ bacon and mint so the flavors are full and diverse, making the airy texture more exciting.

I call this riff on a Long Island Iced Tea a Tickled Pink Tropical Island Iced Tea. It’s pretty (lethal) in Pink!

It’s a pie, it’s a cake, it’s a lemon bar! This uncategorizable dessert is both sweet and tart, and memorable.

These tangy, spicy pickled shrimp are a great warm weather appetizer or cocktail hour snack.

Sweet and savory. Warm and cool. Crisp and luscious. This salad has it all. It is Day 4 in my tribute to my mom’s recipes.

I am kicking of a week of recipes from my mother today. You’ll see childhood favorites as well as a few surprises. Happy Mother’s Day!

This super spring pasta takes advantage of Thomas Keller’s wonderful onion confit recipe to make fava and morel fresh linguine.

These cookies look complicated to make but the marbleized effect is actually not difficult especially if you remember Play-Doh.

This sheep’s milk ricotta tart is lightly sweet w/a great tang. The pine nuts add a gentle crunch that improves the texture & the flavor.

You need not fear Stinging Nettles. They are a delicious super food, easily tamed & a perfect addition to this onion tart with poached egg

This is my version of the roasted lamb menu Tyler Florence presented at the Pebble Beach Food and Wine Festival.

I used these perfect morel mushrooms to help recreate a menu that Tyler Florence showed us at the Pebble Beach Food & Wine festival.

A flaky, buttery crust holds a fragrant filling of carrots and Savoy cabbage. These Savory turnovers are my kind of comfort food.

Green Garlic Soup with Sorrel

Jumbo spears of fresh spring asparagus are both creamy and meaty. They don’t need much to be the centerpiece of a perfect meal.

These little purple artichokes are so young and tender they only take a little prep and they are ready to be deep fried in olive oil.

Steamed halibut with a lemony sauce of pureed green onions is just 1 great recipe from a new oookbook featuring chefs from Napa Valley.

The chipotle sauce adds a nice depth to this simply fried calamari. Plenty of lemon spritzed on top while it’s piping hot is the secret.

The Boulevardier is a classic cocktail from Harry\’s New York Bar. A sophisticated & potent mix of bourbon, Campari and sweet vermouth.

These Buttermilk pancakes are light & fluffy like the original but whole wheat makes them a bit healthier with an added crunch of wheat germ