Fresh Sardine Croquettes with Sauce Gribiche : easier than it sounds and full of flavor.

Golden Beets, Hazelnuts, and Radish : all tossed with a thyme scallion vinaigrette.

Carrot, Dill, and Poppy Fritters : spring flavors in under 10 minutes.

Lentil Salad of Peas, Pistachios, Bacon and Sumac : made in the time it takes to cook the lentils.

Braised Lamb Shanks with Spinach, Shallots, and Chickpeas : keep the house warm by letting it cook all day. (no recipe)

Bucatini with Eggplant, Beef, and Mascarpone : this pasta is ready for winter.

Acorn Squash, Dry Cured Sausage, and Mizuna Tarte Tatin : easy and perfect for Thanksgiving!

Roast Zucchini Soup with Stilton : THE soup for fall!

Braised Goat Shoulder with Cannellini Beans and Swiss Chard.

Roasted Radishes, Brussels Sprouts, and Gorgonzola Spaetzle : too cool for summer, and too warm for fall. Perfect for right now!

Tomato Tarte Tatin : an easy peasy way to use those heirloom tomatoes

Chilled Red Pepper and Yogurt Soup : tangy and refreshing for summer.

Smoked Bluefish Rillettes : a great way to use this ‘bacon of the sea’

Leek, Fennel, Pear Salad with Peas and Mint : spring on a plate

Crispy candied lemon peel : what will you add it to?

Lemon Farinata with Broccolini and Asparagus. The best use for chickpea flour out there.

Squash, Swiss Chard, and Goat Cheese Braid: a great way to get your summer veggies!

Split Pea Paté with Valdeón and Rosemary. Perfect summer snack!

Whole roast branzino with onions, golden raisins, and oregano. Heaven!

Zucchini with Brown Butter, Shallots, and Dill. Total heaven for the spring!

Leek Risotto with Mustard Parsley Coulis

Hasselback Potatoes with Roasted Garlic Goats Milk Yogurt and Red Onion Jalapeno Confit