As if grilled pork chops couldn’t get any better, try stuffing them with added goodness just to gild the lily. In this recipe, I stuff thick, center-cut bone-in chops with a blend of spinach, garlic, goat cheese and crumbled bacon, along with a touch of finely-chopped rosemary and thyme.
Read moreMake this now: Deviled egg salad with capers and bacon
Deviled egg fan? If you’re like me, you probably can’t get enough of them. This egg salad recipe combines the best elements of a deviled egg — creamy richness balanced with just the right amount of tang, along with a dash of paprika — and simplifies the process in an easy salad form. No piping or fancy assembly required.
Read moreCelebrate cherry season with homemade maraschino cherries, and this Negroni cocktail recipe
A longtime maraschino cherry fan, I wanted to develop a traditional recipe that could be easy replicated at home. It’s a great way to preserve the sweetness and pucker of this summer highlight, and is the perfect base for a cherry Negroni cocktail.
Read moreWeekend project: Margarita popsicles
Have your drink and eat it to. That’s what I say, particularly during these hot summer days. If you’re looking for a fun project and are a margarita fan, give this popsicle recipe a spin.
Read moreMake this now: Homemade granola
Granola fan? For so many of us, it’s a perfect go-to treat, whether we’re planning a simple breakfast, packing a snack for when we’re on the run, or looking for a fun dessert topping alternative (it’s great over ice cream, and lends crunch folded in with cobblers, muffins and other baked treats). I find myself baking up batches of the stuff, particularly during the summer months when I’m looking for recipes that are simple and versatile.
Read moreMake this now for Meatless Monday: No-bake peanut butter bars recipe
Food pairings don’t get much better than peanut butter and chocolate. This recipe is a favorite of mine for a number of reasons. First, there’s no baking involved, which makes this a great treat to make on hot summer days. Second, it’s simple to execute — the bars use only a handful of ingredients. Additionally, it’s kid-friendly, if you’re looking for recipes to get the little ones involved in the kitchen. Most of all? The bars are delicious and fun, and I’m always asked for the recipe when I bring them to a gathering or function.
Read moreCelebrate National Ice Cream Day with olive oil and roasted almond ice cream
Happy National Ice Cream Day! With much of the country suffering under record temperatures, this holiday couldn’t come at a better time. My solution to help cool things down: a rich batch of creamy olive oil ice cream.
Read moreCelebrate the 4th of July with an American classic... Oyster ice cream
Chances are you’ve never heard of oyster ice cream. While the flavor may sound peculiar to us today, it has a very interesting role in the history of American food. Here’s my take on the dish.
Read morePlanning your 4th of July menu: Hickory-smoked brisket
Still planning your 4th of July menu? Wow your guests with this hickory-smoked brisket recipe.
Read morePlanning your 4th of July menu: Triple chocolate brownies
This brownie recipe is one that I developed after testing dozens of recipes and consulting with some of the biggest names in baking. Believe it or not, a lot of science goes into the making of a great brownie (baking is chemistry, after all), from the type of ingredients and their ratio to each other, to the method in which they are combined and baked. The results? A brownie that is rich and dense — almost fudge-like — and unapologetically messy. Enjoy.
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