What’s amazing about this sandwich is the familiarity of it. Yes, I know the Sloppy Joe’s of your youth were not made from lamb. But still!

Meyer lemons pair beautifully with Dungeness crab. Both are in season right now, and they come together fragrantly in this pasta dish.

The Vichy Cycle cocktail is defined by a savory caraway liqueur. It’s a bold spirit & might be a bit challenging, but cocktail geeks love it

How do you want to end the year? Naughty or nice? Savory Rugelach w/ Blue Cheese & Dates are rich and decadent and feel a bit naughty.

An elegant make-ahead Cioppino is a more convenient spin on the traditionally opulent Italian celebration the Feast of the Seven Fishes.

If I want Christmas Gingerbread Cookies I want them now. So my extra gingery version is slice and bake style.

You can’t screw up shiitake braised chicken. You just can’t. I’d even go as far as saying braising is for dummies– extremely smart dummies.

I tossed these crispy broiled Brussels sprouts in a sweet and sour pickled whole mustard seed syrup to add even more caramelized complexity.

The key to this Root Vegetable Gratin with Mustard Cream is having all the slices the same thickness so they cook evenly.

Is a flamiche a quiche? Or is it a pie? With it’s top and bottom crust this savory leek tart is a quiche-like winner.

I’ve discovered a new whiskey drink. Well, it’s not new. It’s one of those long-forgotten drinks that’s recently been resurrected.

Spiced Lamb Meatballs & Buttered Peas served as a simple shared plate tapas with cheese and crusty bread.

These Caramelized Lentils are uniquely twice-cooked. First they’re boiled in a wine broth then browned in a glaze until the edges get crisp.

It’s not too early to start planning your holiday desserts. This rich, caramelly brown butter persimmon tart is something to celebrate.

Butternut bourbon is an unusual combination, but if you’re looking for a unique cocktail on Thanksgiving these flavors are natural together.

Celery Salad with Parmesan, Almonds and Dates. Go ahead and get excited about the humble celery salad

Provençal Lamb Sliders with deliciously assertive, flavors from the South of France: stinky cheese, caramelized shallots, & Niçoise olives.

Cool, ripe heirlooms. Warm, crisp pole beans. Put them together on the same plate and it can only mean one thing. The true end of summer.

Made with sweet onions this is a lighter, sweeter onion soup than the famous French version we all love.

Époisses Toasts with Onion Jam and Pickled Shallots: An Ooey-Gooey French, open-faced, stinky, “Grilled Cheese” Appetizer. YUM!

I know they’re best loved best they’re raw, but grilled parmesan oysters could change that idea forever.

A simple Chicken & Jicama Salad is tossed with a deliciously herbal Green Goddess Dressing. Something you might call a Chicama Salad!