This mid-winter Italian menu features Milanese-style Veal Saltimbocca, a crunch celery salad, and creamy Mascarpone Cheesecake with raspberry sauce for dessert.

For this Veal Saltimbocca Milanese, paper thin cutlets are topped with salty prosciutto, melty Fontina cheese and sage-infused butter.

Mascarpone Cheesecake is the creamiest, the dreamiest, vanilla cookie crusted, lemon scented, raspberry drizzled, best cheesecake ever. 

Salad doesn’t have to start with lettuce. This surprising salad showcases juicy, crunchy celery, paired with salty almonds, sweet dates, and creamy Parmesan in a bright and lemony dressing.

Nothing fancy about these brownies, they’re just pure and simple brownie perfection, with shiny crinkly tops, chewy edges, and dark, moist, super-chocolatey centers.

The California sound from the mid-60s – sunshine pop and the beginnings of psychedelia. Not all the bands in this playlist are from California but they all have that beachy vibe that makes you want to take a convertible out for a drive along the coast at sunset.

Southwestern Vegetable Beef Soup is a Tex-Mex take on Minestrone – thick and chunky, packed with vegetables and beans in a smoky, spicy, creamy tomato broth.

Shrimp Cocktail may be my favorite restaurant appetizer of all time. But it’s so easy to make at home, I can make it any time I want, and so can you.

Crispy on the outside, custardy on the inside, soft, sweet, and super-cinnamon-y, Cinnamon Swirl French Toast is what brunch dreams are made of.

Thick slices of homemade Cinnamon Swirl Bread – dense and cakey with a soft, shiny crust – make the best toast ever, surprisingly good sandwiches, and out-of-this-world French Toast.