A handful of leafy arugula is muddled with lime juice and honey simple syrup, then shaken with woodsy gin. Finish with a sprig of mint.

Chocolate macarons with Nutella mousse

Meyer lemon macarons

Homemade Fig Newtons

Sitting atop a layer of earthy walnut ricotta is small handful of arugula leaves simply dressed in lemon juice and a rich, soft-boiled egg.

Sprouted Mung Bean Salad – If you like sprouts then I am sure you will love this salad

How to serve oysters. Part of the menu course served aboard the Titanic.

Artichoke and Prosciutto Lasagna (and How to Prepare Artichokes)

Tender and creamy, this Homemade Ricotta is dressed with olive oil, lemon zest, black pepper & flaky sea salt. So simple. So delicious.

My new book on how to elevate your food photos is coming out on May 9th. There is a great recipe for the photo and tips on wok seasoning

Blueberry Maple Drop Biscuits

Spring inspired gluten-free, vegan pasta salad with lemon cream dressing, radishes, artichokes, shallots and edamame.

Made with blood orange zest and juice, this luscious Blood Orange Frozen Yogurt is tart, creamy and complex.

How to cook fresh garbanzo beans.

Blue Ombre Petal Cake – Tutorial

The perfect Old Fashioned

Vegan Uramaki – Crispy Tofu Vegetable Sushi with Wasabi & Pickled Ginger

These Pickled Carrots with Dill and Serrano are made with garlic, dill seed, fennel seed, sliced serrano chile and fresh, fragrant dill.

Things you pick up at (sushi) bars: how to cut perfect slices of avocado.

The very best short ribs in the world. And a “how to” on how to make a parchment paper lid.

The easiest way to peel hazelnuts with Video Tutorial