Thick and juicy, brightened with lemon and warmed by cinnamon and nutmeg, Blueberry Topping transforms anything it touches into something special.

The olives may be missing from this Not Quite Nicoise Salad, but it’s still got plenty going on, with tuna, egg, potatoes, green beans, and a zingy Dijon-spiked dressing.

Extra thick, slightly spicy, and brightened with basil, Tomato Basil Soup is a grilled cheese’s perfect partner.

These plump, juicy prosciutto wrapped shrimp are bursting with complex, smoky flavors. Salty crispy prosciutto, earthy rosemary, and a dark, sweet cognac sauce that’s almost butterscotch-like in its richness.

Soft baby greens topped with slices of tender chicken, crumbles of tangy goat cheese, chewy dried cherries, crunchy walnuts and a drizzle of syrupy fig vinaigrette.

Old-fashioned Christmas cookies from my grandmother’s recipes aren’t fancy or trendy, but they still taste the best, and it wouldn’t be Christmas without them.

A bath of butter and a bubbling crust of buttery crackers makes this seafood medley so rich and decadent, it naturally deserves a spot on a special holiday menu.

Why have cheese and crackers when you can have crackers made out of cheese?  Buttery, flaky, and tangy from aged Gruyere, these crackers are enough all by themselves.

These pumpkin pancakes are soft, tender and so cake-y, you could almost frost them and serve them for dessert.  But give them the butter and syrup treatment when they’re fresh off the griddle and fragrant with warm autumn spices.

Vinaigrette is the perfect recipe for riffing.  Start with the basic recipe and then try one of my variations, or make up your own.