This versatile jam-based vinaigrette beautifully bridges the line between dressing and sauce. The fruit jam adds natural sweetness and body, creating a glossy emulsion that clings perfectly to hearty greens like spinach or kale — or doubles as a quick finishing sauce for roasted chicken or pork chops. Feel free to experiment with different jams:...Read More

This simple and elegant dish turns tender summer zucchini into a vibrant vegetable “pasta” that captures the essence of the season. Using a mandolin or fixed-blade slicer, the squash is transformed into long, delicate strands that resemble spaghetti — then quickly sautéed with golden onions, garlic, and fresh herbs until tender and silky. A swirl...Read More

This Grilled Mozzarella and Squash Blossom Sandwich with Pesto is summer simplicity at its best — tender buffalo mozzarella, lightly wilted squash blossoms, and a hint of pesto pressed between crisp, golden bread. Each bite balances creamy, floral, and herbaceous notes, finished with a pinch of flaky salt that brings everything into focus. Choose a...Read More

This vibrant Provençal-style dish brings together tender summer squash, ripe tomatoes, and briny oil-cured olives for a comforting yet elegant side. Inspired by the markets of southern France, it layers flavors of herbs, garlic, and olive oil with the rich, winy sweetness of semi-dry cured olives. Serve it warm as a side to grilled meats...Read More

This Summer Squash Carpaccio takes inspiration from the classic Italian beef dish — but instead of meat, thin ribbons of raw squash are the star. The name comes from the presentation: paper-thin slices arranged beautifully on a platter, lightly salted, and drizzled with a bright, herb-filled vinaigrette. Cousa, zucchini, and golden squash make a colorful...Read More

You know that saying, “Easy as pie”? Well, this Rhubarb Crumble is even easier — and every bit as comforting. The recipe comes from winemaker Jeff Emery, who shared it over the phone the old-fashioned way: a handful of ingredients, a few casual directions, and the friendly promise that “you get extra points for serving...Read More

Once a sensation in American kitchens, Chicken with Forty Cloves of Garlic remains a timeless French classic. Despite its bold name, this dish is anything but overpowering—the garlic cloves, left unpeeled and gently braised, become sweet, mellow, and creamy, infusing the chicken and vegetables with rich, aromatic flavor. Chef Andrew Cohen’s version simplifies traditional methods,...Read More

This Sautéed Rapini with Olives, Lemon and Garlic is a vibrant, rustic side dish that captures the essence of Mediterranean cooking — bold, simple, and deeply flavorful. Bitter rapini (also known as broccoli rabe) is balanced beautifully by briny oil-cured olives, sweet caramelized onions, and bright lemon zest. Finished with a splash of white wine...Read More

This Thai Sweet and Spicy Beef Salad, known in Thailand as Yum Nua, is a vibrant dish that perfectly captures the balance of flavors Thai cuisine is famous for — salty, sweet, sour, spicy, and umami. Traditionally made with leftover grilled beef, it’s tossed with fresh herbs, crisp cucumber, red onion, and a zesty lime-fish...Read More

This Grilled Leg of Lamb Provençal is one of Chef Andrew Cohen’s signature friends-and-family favorites—simple to prepare yet full of rustic Provençal flavor. The magic lies in the marinade: aromatic herbs, garlic, and a rich black olive tapenade infuse the lamb with savory depth, while red wine tenderizes the meat to perfection. Pounded to an...Read More