MAINS
Zucchini deserves better than a side-of-the-plate afterthought — and this tart is its moment to shine. Thin ribbons of zucchini, salty crumbles of feta, and a golden, crisp crust come together in something that looks like it took hours but barely asks anything of you.
There's something irresistible about the way orecchiette catches sauce in its little curved pockets, and this dish fully celebrates that. The pasta is tossed with a touch of heavy cream and starchy pasta water until it turns silky and glossy, then folded through with fresh basil pesto for that unmistakable herby depth.
Creamy, earthy mushrooms tangled with sweet ribbons of caramelized onions folded into silky pasta? If that’s not comfort in a bowl, then I don’t know what is. It’s the kind of dish that comes together easily with pantry staples and just a bit of patience at the stove.
Lightly spiced tarragon chicken for an easy little midweek indulgence. Tender chicken breasts, lightly spiced with smoked paprika, curry, cumin, and a touch of coriander, seared until golden and bathed in a silky tarragon and white wine sauce. The aroma fills the kitchen, the colors delight the eye, and every bite is comforting yet vibrant. Serve with creamy mashed potatoes or a sesame coleslaw for a meal that feels effortlessly elevated and utterly satisfying.
SMALL PLATES
Baby gem lettuce has this perfect balance of crunch and tenderness that makes it ideal for a salad you actually want to eat with your hands. Here, it's paired with peppery radish and thinly sliced shallot for a bit of bite, then tossed in a vibrant basil oil vinaigrette made by blanching fresh basil and blending it into a bright, herbaceous dressing. A scatter of toasted pine nuts on top adds warmth and a little richness to balance the freshness of the greens. It's light, simple, and a little unexpected, the kind of salad that ends up stealing more attention than you'd think from something so understated.
I first made this heirloom tomato pesto salad with sourdough croutons when I found myself with an excess of fresh basil in my kitchen (not a bad problem to have!), so I decided to make a basil inspired feast and put the herb to great use. Since I love a good recipe that doesn’t try to hard, this recipe is exactly that.
This grilled peach and burrata salad is a beautiful way to incorporate the flavors of summer in a fresh and delicious salad. The succulence of the peaches, slightly charred and blistered on the exterior flesh works beautifully with the creaminess of the burrata and the gorgeous, caramelized pecans.
This dish is pure simplicity and drama — a cloud of burrata surrounded by jewel-toned fruit, bright sumac, and glossy pomegranate glaze. A sweet, tangy, effortless showstopper made to brighten any table.
DESSERTS
Serve the Tiramisu Ice Cream dot Cake in a champagne coup for a chic, grown up vibe. Layers of coffee-soaked vanilla sponge and coffee ice cream, chilled hard and finished with a shell of crackling chocolate pearls? I can’t think of anything better…
This rich, chocolate ganache tart is pure indulgent bliss! Filled with a deep velvety chocolate flavor with every bite you take, it’s chocolate lovers dream. For the crust, I use the same dough I use in my homemade oreo cookies. Instead of shaping it into cookies, I roll it into a tart crust. It works perfectly to offset the richness of the chocolate ganache with just the right touch of salty.
