This delicious Tuscan wild boar ragu recipe with pappardelle is one of the most classic and popular ways to eat wild boar in Italy.  The addition of local black olives adds a briny, salty punch that cutes through the richness of the ragu.

This is one of my favorite kinds of dessert recipes and one of the only that I have successfully pulled off-a fruit tart with a simple pate sucre for a base.

This is a beautifully rustic dish uses ingredients that would likely be available on any Provencal family farm. I have adapted the recipe slightly to add some fresh thyme and lemon, which I personally love with any roast chicken dish. Additionally, the original recipe called for brushing the chicken with bacon drippings before cooking , but I have replaced that with a good quality unsalted butter.

Meat and nuts merge together happily in this North African stew.

I share this recipe with you exactly as written in Food and Wine in 2021. I would not change a thing! The pairing of scallops with Pinot Gris was perfection!

Bring a little bit of Italy to your weeknight dinner table.

You will love this on everything from eggs to curries.

This is one of the best ways to capture the naturally sweet flavors of our super ripe summer tomatoes. The concentrated flavors are brilliant on just about anything from the grill to your favorite pasta.

Not only is this sauce remarkably simple to make, but roasting the vegetables until beautifully caramelized transforms them into a sauce with layers of smoky, sweet, and savory flavor in every bite.

Keep your tops! I love this pesto variation on veggies, grilled chicken or beef or a hearty pasta like rigatoni. The slightly sweet, earthy and woodsy undertones of the pistachio are the perfect partner to peppery carrot tops. Yum!!

A drop of honey, a snip of herb and a little zest of lemon and you have an absolutely delicious side for your summer garden dinner.

Garden love in a jar!

What began as a simple way to gather people together over seasonal vegetables and fish evolved into a beloved communal tradition.

I realize no one needs another recipe for pesto but I would be remiss if I didn’t include it here as it is such a staple in my summer cooking.

The combination of asparagus, leek, lemon and earthy wild mushrooms gives this lasagna a beautiful depth of flavor.