Asparagus Cordon Bleu is a fresh and plant-forward twist on the traditional Chicken Cordon Bleu, with peak-season asparagus wrapped with ham and cheese and topped with a creamy cremini mushroom sauce.

Get ready for a new favorite rhubarb recipe. Raspberry Rhubarb Galette is tart and juicy in a delicate pastry crust, topped with melty vanilla ice cream.

Chocolate French Toast starts with homemade chocolate bread, griddled until it’s crispy on the outside and pudding-soft on the inside, then drizzled with dark chocolate sauce and dolloped with mascarpone cream.

Chicken Paillard is a boneless chicken breast with crispy, golden skin, served on a bed of roasted red onions and green beans and topped with a silky Dijon mustard pan sauce.

Date Walnut Bread is dense and moist, dark and sweet. Go beyond breakfast and pair it with bold cheeses for a surprising and elegant appetizer spread.

Boston Cream Pie is a bakery treat that’s way better when homemade, with soft yellow cake, vanilla pastry cream, and dark chocolate ganache.

Easy, versatile, vanilla-flecked Crème Anglaise will turn pound cake, bread pudding, fruit crisp, or just a bowl of peak season summer fruit into something very special.

This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese. 

Spirals of golden, flaky puff pastry alternate with dark green, bacon-flecked spinach and two types of cheese for a beautiful and surprisingly simple hors d’oeuvre.

In this riff on Coq au Vin, the chicken is falling-off-the-bone tender after braising in a light, bright rosé along with shallots, mushrooms, thyme, and pancetta.