Sweet Pea Romaine Soup: A light and fresh-tasting counterpoint to heavy holiday fare.

This elegant and fragrant French stew takes 15 minutes, start to finish. Made with white wine, tomatoes, Pernod, and saffron. Delectable!

Caviar Spread – Rich and delicious, perfect with champagne at a holiday party.

Chocolate Almond Torte: Pure simplicity. Nothing but almonds, chocolate, egg whites, and sugar. It’s nubby, light, and spectacular.

Spiced Nuts – They’re fragrant with fresh rosemary. They’re also sweet, salty, spicy and altogether irresistible.

Liven up your Thanksgiving table with this quick and easy flavor-packed chutney. So long, cranberry-jelly-shaped-like-a-can!

Fluffy, soft butter cookies with a tangy/sweet lemon glaze. The perfect mix of richness and citrus.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon: An irresistible side dish or vegetarian main course.

Kale and Brussels Sprouts with Bacon and Pine Nuts: A quick and delicious sautee that goes great with just about anything.

Pumpkin Cheesecake with Gingersnap Crust: A decadent alternative to pumpkin pie for the holidays.

Soft Almond Cookies. These one-bowl cookies are heaven. The perfume, the texture, the glaze…Cookies don’t get any better than this.

Ginger and lemongrass: two of the irresistible flavors in Tom Kha Gai (Thai Chicken and Coconut Soup). Comfort food at its best.

Chickpeas with Preserved Lemon: Cinnamon, cumin, and coriander lend a Moroccan flair to this quick and delectable side dish.

Wild Mushroom Soup: Maitake and Chanterelle mushrooms meet leeks, garlic, stock, and cream. The smell of France will fill your kitchen.

Peanut Butter and Jelly Bars: Rich, velvety peanut goodness shot through with a bright bolt of raspberry jam. Revisit your youth.

Easy-to-make preserved lemons add complexity and depth to tagines, braises, dressings, and marinades.

mixed berry crostata features a rustic crust with cornmeal and orange zest…a sweet salute to the end of summer

Green Pozole with Chicken: A spicy, hearty Mexican stew topped with a lively assortment of garnishes and finished with a squeeze of lime.

Steak marinated in a thick paste of garlic. Grill and serve with lemon and parmesan on bitter greens.

Nectarine Upside-Down Cake. A sticky layer of fruit, butter, and brown sugar atop a simple, moist old-fashioned cake. Easy and pretty!

Minted pea puree is the backdrop for scallops with toasted pinenuts and smoked proscuitto. Toasty briny smoky sweet and salty. Why wait?

plums on their way to being part of a fresh fruit custard – clafouti: simple, french, sweet and silky