Beef & Brie Sliders with Caramelized Onions & Fig Jam

Pegu Club: A swank cocktail from another time and place.

Let’s have a culinary history lesson. A history lesson that starts with la nouvelle cuisine Seared Scallops and Sorrel Cream.

This Blueberry Pie gets an unexpected bite from balsamic and black pepper. Both of which magnify the sweetness of blueberries.

I love the sophisticated sweet and savory combination in this Honey and Vinegar Pine Nut Brittle with Rosemary.

Tzatziki Lamb Burgers with Feta and a hint of mint.

It’s the sweet and sour French Aigre-Doux sauce that dresses this Farmers Market Spring Salad that makes it so seasonally sensational.

Cauliflower is stirred into an egg batter with bits of basil and loads of Parmesan cheese making this an unusual savory cake.

Coconut Curry Carrot Soup with Cucumber-Peanut Relish. Isn’t it a delicious color?

Stir-Fried Purple Snow Peas with Plums proves we should all use our woks more often.

Sautéed Green Beans with Pancetta, Leeks, Pine Nuts and Citrus Zest

Sweet and seasonal citrus juice flavors this Mandarin Custard Tart with Honeyed Yogurt.

Lobster Grilled Cheese with Watercress, Lemon Zest and Chives is more than just dressed up comfort food.

Chocolate-Oatmeal Cookies with Blackstrap Molasses and Bourbon.

This Eucalyptus Ice Cream wit Walnut Pralines tastes (and smells) just like California

Puntarelle is an Italian vegetable commonly used in a bold, anchovy-dressed Puntarelle alla Romana salad.

Mussels, Bacon and Apples Baked in Parchment is just one example of what French chef’s call en papillote, or wrapped in parchment paper.

How to make a Pisco Sour.

These Spicy Chicken Wings with Sriracha Dipping Sauce are a good compromise on Game Day, they’re baked and not fried.

These sunchokes are smashed & fried. People love food when it’s smashed. I’m sure you’ve seen kids with peas & a fork. Adults do it too.

Whatever happened to pot roast? A perfect pot roast used to be one of America’s great Sunday suppers.