This beautiful and festive Crudité Wreath is healthy, easy to make, and a bright and refreshing addition to a holiday party spread.

Black Bean Soup is thick and chunky, warmly spicy, and rib-sticking. Topped with cool and creamy sour cream and avocado it’s an entire meal in one bowl.

On Valentines’ eve I made a romantic, French-themed menu for two, featuring a small but elegant cheese board, crispy-skinned chicken with a mustardy white wine pan sauce, and mini Boston Cream Pies for dessert.

Pasta e Fagioli is thick and hearty, packed with two kinds of beans, ditali pasta, ground beef and veggies, in a flavorful, tomato-y broth.

Cherry Crumble Tart has a glossy, intensely fruity, jewel-toned filling between a tender shortbread crust and a buttery crumble topping.

Tart and creamy, sunny-hued lemon filling layered over a tender coconut-laced shortbread crust makes the ultimate sweet and tangy Lemon Bars.

Turkey Meatball Soup glows with warm colors, and tastes as vibrant as it looks with aromatic rosemary, creamy white beans, and tender turkey meatballs in a tomato-y broth.

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

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.