Brisket braised in Shiner dark lager and chiles, served in flour tortillas with salsa and Mexican cheese.

This Whipped Cream Cake tastes like pound cake but has an airy and fluffy texture.

Simple and elegant goat cheese tart topped with fresh tomatoes and basil.

A classic Southern casserole of Shoepeg corn and green chiles.

A lovely, light, savory, Carrot Soup perfect for Easter.

Balsamic-glazed fiddleheads, purchased from a wonderful urban vegetable garden.

My secret for not disliking yogurt…drown it in local honey, pecans, and fresh fruit.

Southern Curl Mustard Greens and luscious Hollandaise make this farmers market breakfast a hearty treat.

Crispy panko coated artichoke and feta croquettes served with a lemon aioli.

Buttery, rich cookies packed with coconut, inside and out.

A whole wheat no-knead “refrigerator bread” that gives you hot, homemade bread all week long.

Comforting and easy to prepare, this lemony Blueberry Pound Cake is perfect for any gathering of friends.

Six Onion Tart in a Leaf Lard and Butter Crust

This dense and rich carrot cake is topped with a lovely honey and orange cream cheese frosting.

This quick cooking Veal with Mushroom Sauce will surprise you with its depth of flavor.

A leaf lard and butter crust filled with beautiful organic heirloom apples is truly the Quintessential American Apple Pie.

Roasted Cauliflower wrapped in salty Pancetta with fresh Sage, a perfect side dish or appetizer.