Tomatoes and goat cheese in wonton cups with balsamic glaze

Breakfast sandwich at The Haven, a Scottish pub in Jamaica Plain, Massachusetts: fried egg, tattie scone, sausage, pickle juice, brioche bun

Hasselback potatoes with pesto, served as a side to grilled goose with a red wine reduction

Biscuits and Gravy at Pies ‘n’ Thighs, a Southern restaurant and bakery in Brooklyn, NY

Seared striped bass with summer succotash, cockles, and house-made chorizo at KO Prime in downtown Boston, MA.

Beef on Weck, a Buffalo, NY specialty, at All Star Sandwich Bar in Cambridge, Massachusetts: thinly sliced roast beef on a kummelweck roll.

A graham cracker cupcake with a toasted vanilla bean marshmallow and chocolate ganache from Kickass Cupcakes (Somerville, Massachusetts)

Smoke Monster sugar cookies (with jimmies, marshmallow eyes, and hot tamale mouths) for Lost finale party

Black tea with thistle flower petals, marigold petals, cornflower petals, rose petals, tropical fruit flavors from Herb Lyceum (Groton, MA)

Grilled Pat Woodbury’s Littleneck Clams and Smoky Chourico with Fava Beans from East Coast Grill (Inman Square, Cambridge, MA)

Creme Caramel with Palmier Cookie – a delicious dessert at Petit Robert Bistro in Needham, MA.

After making a delicious Margherita Pizza with Vodka Sauce, I used some leftover ingredients to make a pasta dish the next day.

Tender short ribs served with mashed potatoes, Brussels sprouts, and carrots at 33 Restaurant & Lounge in Boston, MA.

Yellow cake mix cupcakes with chocolate funfetti frosting; funfetti sprinkled in the shape of a heart.