Lemongrass give these crab cakes a unique citrus flavor.

Seared scallops on a bed of pasta with fennel and orange – a light summer lunch.

Wondering how to celebrate National Zucchini Day? Try making this zucchini pie.

Make your French toast extra special by filling it with biscoff.

Cherry tomatoes stuffed with guacamole, an appetizer in one perfect bite.

Cheesecake ice cream with blueberry swirl and chunks of graham cracker crust. You’ll want more than one serving.

Mussels simply baked with butter, garlic, and parsley. You’ll want plenty of bread to sop up all the juices.

Khaki Scouts of North America, and other cookies based on the Wes Anderson movie, Moonrise Kingdom.

My trick to getting my son to eat vegetables like eggplant: call it something else.

These classic chocolate cookies bring me right back to my childhood.

Ground beef enchiladas with a garlicky homemade sauce.

Chicken soup with rice, my tribute to Maurice Sendak.

Kick off your morning with huevos rancheros.

Butterscotch pie with a rich, complex flavor.

Split pea soup with hunks of ham and homemade croutons.

Worried about not being able to find sno balls? Now you can make your own.

Coq au vin on a bed of macaroni and cheese, one of the standout dishes of last year’s Epcot Food and Wine Festifval.

My version of the Fresh Market pillow cookie, with a nutella center.

Animal cracker – cookie or cracker?

Spice up your day with kimchi fried rice.

Use up leftover candy canes on these chocolate and mint cupcakes.

Pecan pie bars for when you don’t want to roll out a crust.