Sweet peas, salty bacon, bright lemon — if you like peas, this is the perfect side. Start by frying chopped bacon until it’s deeply golden, then set it aside so it stays perfectly crisp.

Our showstopper rib roast is the perfect holiday dinner main. It’s easy to make and makes a beautiful presentation.

My daughter and I were walking in the West Village after seeing “Back from the Vatican,” a funny, fantastic show. It was our third night in NYC, and we still hadn’t had Italian so the striped awnings of Little Italy beckoned. We found a buzzy spot, snagged two seats at the bar and settled into the menu. Spaghetti Vongole caught my eye.

Chunky, golden, and wildly addictive. This French Onion Dip starts with slow-cooked onions in butter and olive oil until deeply caramelized, then folded into a creamy mix of sour cream, mayo, and a splash of lemon. Rich, tangy, and perfectly salty—serve with chips, crostini, or anything that needs a little extra love.

My tip for a fantastic go-to appetizer: stock your bar with a bottle of Pernod, your freezer with shrimp, and learn this lovely recipe by heart.

This is a wonderful salad that everyone loves and goes with everything.

Visiting my friend Julie in Alberta was an incredible experience, especially when she took me to a fabulous farmer’s market nestled against the breathtaking backdrop of the Rocky Mountains.

Roasted Baby Potatoes with Sage: crispy outside, tender inside, tossed with fresh sage, garlic, and olive oil. Earthy, fragrant, perfect with chicken or veggies. Simple, delicious, essential.

I created this granola recipe after years of testing variations. It’s the one I make for when guests arrive at my home, or as a hostess gift, packed into clear pantry jars with a ribbon and a note. Everyone loves it. This is the best granola recipe you will ever try—provided you follow a few important steps.

Served with a steamed fragrant Jasmine rice, everyone loves a great stir-fry! This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save time and with the right ingredients on hand, will finish off this dish in less than 20 minutes.

Pan Bagnat is sold on the beaches in Nice and street vendors in Paris. It means bathed bread and it makes perfect sense as the flavour of the sandwich only intensifies the longer it sits, allowing the bread to lazily soak up the dressing.

The Cobb sandwich was created in 1937 by Robert Cobb, owner of the Brown Derby Restaurant in Hollywood.

The great thing about frittata is you can change up the ingredients with what you have on hand. Try sausage and pepper or mushroom and onion and top with your favourite cheese.

Delicious best quality chocolate and toast the pecans slightly. The apricots add perfect sweetness, and the sea salt takes it over the top.

Throughout Paris, stylish women can be seen lounging in bistros, nibbling on the decadent Croque Monsieur. With its sweet honey ham and melted layers of aged Gruyère, it’s really a sophisticated twist on the classic grilled ham and cheese.

Sinfully delightful and so easy to make. Toast the pecans slightly. The rice crisps add the perfect little crunch and the sea salt takes it over the top.