Mint chip ice cream bon bons: simple to prepare, delicious, and quite possibly the cutest way to beat the summertime heat!

Refreshing chilled cantaloupe soup with ume plum cream, marcona almonds and micro herbs.

Nowhere in the Declaration of Independence does it read “all Fourth of July cakes are created equal.” A perfect flag in every slice.

The best pizza you’ll ever make: Rome’s Forno Campo de’ Fiori pizza, at home.

Rhubarb-Raspberry Jam – a cardamom scented jam that’s an easy and delicious accompaniment to any breakfast.

The Negroni: A bittersweet Italian cocktail with gin, sweet vermouth, and campari. Garnished with sliced kumquats.

Cocoa Brownies with Browned Butter, a one-pot brownie recipe from Alice Medrich, from the February issue of Bon Appetit.

Welcome Spring with mouth-watering Strawberry Shortcake Stacked Pancakes.

March Bon Appetite’s Lemongrass Bars with Coconut Shortbread Crust

Cocoa Brownies with Browned Butter and Walnuts from the cover of Bon Appetit

Bright and colorful rainbow chopped salad featuring radicchio, mango and macadamia nuts.

Catholic Girl Cookies; These were my treats when I wasn’t misbehaving..

Green Chile Mac and Cheese – A warm and spicy stove top version of the classic.

Chocolate Brigadeiros-Bite-size Brazilian bon bons with colorful sprinkles. A simple and unique holiday treat.

Spiced pears dripping with caramelized sugar, nestled in a vanilla-scented filling atop a flaky puff pastry crust – perfect for Thanksgiving

Hand-made artisan chocolates made in Hershey, PA. Yes, THAT Hershey’s.

Spiced Pumpkin Chocolates from John & Kira’s.

Paccheri Pasta with Braised Chicken and Saffron Cream, featured in Bon Appetit’s Restaurant Issue

Malted Milk Cookie Tart

An adventure working with ice cream! The end result is fabulous…but it was quite a journey.

Pineapple Ginger Agua Frescas

Bison Burgers with Cabernet Onions and Wisconsin Cheddar a.k.a the best burger I’ve ever made!