Fig and Caramelized Onion Tart
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This combination of fresh figs, caramelized onions and blue cheese is absolutely scrumptious, a perfect blend of sweet, salty and savory.
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Featured Recipes
Creamed Corn Pasta
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This Mexican take on a summertime pasta seems odd but is definitely good! A bit of spice, lots of flavor, light and delicious.
Read MoreFish Taco Salad
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Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!
Read MoreChicken Salad a la Nanny
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This is the quintessential chicken salad! Light, lovely, full of flavor! Make more than you think you need because you'll be thrilled to have leftovers.
Read MoreKale, Fava, Sultana and Walnut Salad
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I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Read MoreZucchini, Beef and Yogurt Casserole
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Casseroles don't often make you think of summertime, but this one works. Zucchini strips are layered with a beef-brown rice blend into which a mint-pistachio yogurt sauce has been stirred. Light, healthy and easy to make ahead.
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Chicken with Capers, Oregano and Garlic
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My sister, who lives in Italy, made this for us one night for dinner. It was so full of flavor; each bite is succulent and leaves you wanting another. It's also a very simple recipe.
Read MoreMango, Prosciutto and Dandelion Greens Sandwich
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This is a simple but impressively full-flavored, robust sandwich. Enjoy!
Read MoreSpringtime Shrimp and Grits
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This is a fantastic, springtime homage to a southern favorite. It makes great use of sweet summer corn, and if you can find green garlic, that shines here too.
Read MoreCauliflower, Curried and Roasted
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I found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Read MoreHalibut with Herb-Citrus Salsa and Israeli Couscous Risotto
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Herbs! Citrus! Creamy! Flavorful! Healthy!
Read MoreDeviled Crab Meat and Chicory Salad with Egg Dressing
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This is a deliciously indulgent way to enjoy fresh crab meat!
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Sweet Potatoes with Hazelnut Gremolata
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This is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
Read MoreLobster with Herbed Egg Noodles and Sherry
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This lobster pasta is a cholesterol bomb but totally delicious and worth it! I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal! This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm's length. Do not overcook the pasta before adding it to the skillet or you'll end up with a gummy mass.
Read MoreCoconut Barley Pilaf with Corn, Chicken and Cashews
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This is a lovely recipe by Melissa Clark that takes advantage of items you might very well have in your pantry, fridge and freezer. It's a great way to use barley and combines these flavorful elements in a new, pleasurable way.
Read MoreEmeril’s Barbecue Shrimp
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Nothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreJohn’s Jambalaya
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Jambalaya is a Creole specialty. Meat, traditionally tasso which is a cured ham from south Louisiana, is browned with onions, garlic and parsley and then cooked with rice and Creole spices. This is the recipe my Mom has been using as long as I can remember, and it is perfect! This is the recipe my Mom has been using as long as I can remember, and it is perfect!
Read MoreKale- and Fontina-Stuffed Chicken
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This is a great choice for a quick, delicious weeknight dinner. Butterflied chicken breasts are stuffed with sauteed kale and fontina cheese, wrapped in bacon and then pan-seared until done.
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