What makes this standard steamed edamame so completely addicting is the innovative pairing of spicy sesame salt and Japanese chili powder.

Thick & creamy (but not too sweet) Rice Pudding Tarts w/ Cardamon & Blood Oranges present this familiar pudding in a fresh new way.

This easy to prepare Warm Tomato Relish is served just warm enough to bring a cold plate of leftovers, such as pork tenderloin back to life.

Lamb and Arborio rice, simmered in a garlicky, lemony, broth, add enough body to this simple soup to make it feel like a satisfying meal.

Choosing the right flavors and subbing in coconut milk helps turn a traditional wet weather chowder into Coconut Fish Chowder.

There’s nothing like pulling a bubbling casserole dish of noodles out of the oven to bring people to the table. Baked Ziti with Zucchini.

Cooked low and slow with onions in a bath of butter, this Creamy Cabbage Soup is stupendous. Reminiscent of Leek & Potato Soup.

Get creative with vegetables. Grilled broccolini with dried Rainier cherries, chile de Arbol, and feta cheese.

Roast beets can provide the vivid pop of color you crave in the dead of winter. Beet Salad w/ Grapefruit, Frisée & Minted Crème Fraîche.

What’s amazing about this sandwich is the familiarity of it. Yes, I know the Sloppy Joe’s of your youth were not made from lamb. But still!

Meyer lemons pair beautifully with Dungeness crab. Both are in season right now, and they come together fragrantly in this pasta dish.

The Vichy Cycle cocktail is defined by a savory caraway liqueur. It’s a bold spirit & might be a bit challenging, but cocktail geeks love it

How do you want to end the year? Naughty or nice? Savory Rugelach w/ Blue Cheese & Dates are rich and decadent and feel a bit naughty.

An elegant make-ahead Cioppino is a more convenient spin on the traditionally opulent Italian celebration the Feast of the Seven Fishes.

If I want Christmas Gingerbread Cookies I want them now. So my extra gingery version is slice and bake style.

You can’t screw up shiitake braised chicken. You just can’t. I’d even go as far as saying braising is for dummies– extremely smart dummies.

I tossed these crispy broiled Brussels sprouts in a sweet and sour pickled whole mustard seed syrup to add even more caramelized complexity.

The key to this Root Vegetable Gratin with Mustard Cream is having all the slices the same thickness so they cook evenly.

Is a flamiche a quiche? Or is it a pie? With it’s top and bottom crust this savory leek tart is a quiche-like winner.

I’ve discovered a new whiskey drink. Well, it’s not new. It’s one of those long-forgotten drinks that’s recently been resurrected.