Aged myzithra, a salty Greek cheese, adds punch to this sweet summer pasta of chard, corn and tomatoes.

Simple Vietnamese-style pickles for use in a bánh mì sandwich.

Baked beans from scratch, with maple syrup and homemade Berkshire bacon.

Yellowtail snapper, roasted whole, with fennel, Cara Cara orange, and black olive.

Homemade winter liqueurs: ginger, grapefruit-coriander, bartlett pear with lemon zest, and walnut-clove. Infuse your own!

Sugar syrup infused with green cardamom, clove, and coriander. A sophisticated sweetener for your winter cocktail experiments.

Homemade parpadelle with short rib ragu, finished with parsley and orange zest.

Wild gulf shrimp, seared with smoked paprika, on Israeil couscous.

Shanghai noodles with Chinese bacon and broccoli.

This rich and satisfying duck soup is the perfect answer to leftover roast duck. You’ll never go back to chicken noodle!

Trimmings off a whole pork belly I cured, steamed and then seared. Great snack with a beer!

Pickled red onions. A snap to make, and delicious on EVERYTHING!

A winter project. Walnut with clove, and straight-up ginger. Just beginning to infuse.

Fall sea scallops with crispy fingerling potatoes, brussels sprouts, pine nuts, currants, pedro ximenez sherry, and lemon.

Homemade Berkshire bacon, granny smith, pickled onion, mustard apple cider jus.