Winter Warmth. This is my no-fail, go-to, beef bourguignon, with the beef removed and the mushrooms turned up to eleven.

Chewy farro flecked with pomegranate seeds, feta, bacon and almonds makes a colorful and hearty main-course salad.

Fromage Fort – A fabulously thrifty and tasty French solution for repurposing all those nubs of leftover cheese.

The perfect aperitivo – a bit sweet, a bit bitter & loaded with spices & herbs. Play with the proportions to highlight your favorite spice.

I fell in love with choux dough in culinary school- such a simple dough with such impressive results, like these gougères.

Delicate, crumbly cookies flavored with the unique combination of hazelnuts and orange – a perfect addition to a holiday cookie plate.

Soft, fluffy, lightly sweet buns studded with dried figs and candied orange peel – the ideal accompaniment to a steaming mug of coffee.

Why not take something as decadent as a potato gratin and encase it in a flaky, melt-in-your-mouth, thyme-scented pastry crust?

Cape Breton oatcakes are a simple, buttery, not overly-sweet, utterly addictive oat cookie.

Apples, cinnamon and rum-soaked raisins capture autumn in this moist Bundt cake. Coffee cake? Snack cake? Impressive post-meal dessert?

Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar.

A long simmer turns cubes of pork fork-tender in this rich sugo.

This moist banana bread is quick to make, packed with flavor and my go-to recipe when overripe bananas are on hand.

The classic combination of apples and almonds come together in this impressive tart.

Not your ordinary oatmeal cookie! Moist grated apple and sweet chopped dates adds new elements to the American standard.

You can’t improve on a baked-from-scratch classic, like Apple Pie. Apples, flaky pastry, and cinnamon is all that’s needed.