Sausages browned in butter with garlic, dowsed with red wine and then braised in the oven.

Crispy Fish Tacos with Creamy Chipotle Sauce.

Muffins – an appetizer, breakfast, and bread all-in-one.

Coconut macaroons, a fine tradition for Easter, Passover and Spring.

Buttermilk Pancakes, Marion Cunningham’s perfect method from The Breakfast Book.

A breakfast pie. Serve with a fruit salad, a Mimosa, a basket of warm muffins — brunch!

Homemade Applesauce, on its own or on the side—simply great.

Roasted Golden Beets with Wasabi Cream Sauce, there are never leftovers.

Celebration Berries with Sweet Cream, a festive dessert for brunch or dinner.

Creamy, Crunchy Chocolate Peanut Butter Pie–a no-bake, never-fail, make-ahead dessert.

Smoked Trout Spread, with flavors of spring – dill, scallions, and lemon.

Double Chocolate Layer Cake, moist, dense, dark and wonderful.

Peppered Beef Sandwiches, with Havarti, Arugula, and Caper Onion Mayonnaise

White Pepper Ginger Lemon Cake–rich, moist, not-too-sweet with a wonderful little kick at the end of each bite.

Extreme BLTs with Green Goddess Dressing

Spring Vegetable Saute, a clean and green combination for a springtime meal.

Pecan Pie Muffins taste just like the pie–in bite size form perfect with a good cup of coffee or tea.

Aunt Wendy’s Shrimp ‘n Grits Casserole, a Southern classic that is the perfect centerpiece of any meal.

Prosciutto Wrapped Fish with Garlicky Spinach–a light and very satisfying combination that takes just minutes to make.

Pearl couscous, a rich and aromatic side dish.

Potato Leek and Shallot Soup–a hearty meal for frosty winter days.

Snap Pea Salad from Union Square Café, an appealing addition to a holiday buffet.