Smoky Rye Smash

In this spiced spin on a classic cocktail, pomegranate molasses and smoked cinnamon maple syrup take the place of the traditional fresh lemon juice...

Poached Chicken Breast

I think poached chicken is underrated (except of course the Hainanese variety which gets plenty of acclaim). It's the perfect topping for a salad, ...

Spring Vegetable Biscuits & Gravy

Great biscuits and gravy should have a sauce with the peppery flavor of roasted sausage accompanied by crisp and tender biscuits.  The days of past...

Fresh Ricotta and Swiss Chard

This is one of my at home favorite appetizers.  Warm from the pan or prepared ahead and chilled, it's a great beginning to the table while you open...

Honey Butter Biscuits

These biscuits are quick and fluffy with crispy edges slathered in honey butter.  

Asparagus and Egg Dressing

There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food.  This egg d...

Butter-Poached Salmon

In French kitchens, butter rules. Here, poaching salmon in butter makes for an indulgent dish that—believe it or not—doesn’t taste too heavy, espec...

Chard Leaf Pie

I had some Swiss chard that looked great and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to ...

Tomahawk Broccoli

Thick slices of broccoli cook up tender and crisp in the oven. A great use of the Pierre Poivre N7 blend that shows how well it goes with vegetable...

Olive Oil Cake

As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...

Harissa Honey Baked Ham

Sweet and smokey with the added depth of Harissa in the form of the Izak blend, Harissa Honey Baked Ham is an easy way to bring the holiday table t...

Spring Tonic

I infuse Old Tom gin with our Curcumade blend to add earthiness and a subtle spice, then combine it with tonic and Kumquat Compote for a refreshing...