Artichoke Parmesan Fritters with Labneh

These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.

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Triple Chocolate Bundt Cake

It's a bit embarrassing because this Triple Chocolate Bundt Cake is not completely from scratch. I have made this cake for years and if you like chocolate, you'll love this cake. You could take it way over the top and make it quadruple chocolate and pour hot fudge sauce all over it.

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Lemon Cake

Coming from a long line of true lemon-lovers, it’s hard for me to pass up a recipe that requires using the entire lemon, pith and all. This easy cake recipe is a great way to dip your toes into the wonderful world of citrus candying (and you get a cake out of it, too)!
If you are like me and have a citrus tree that is constantly producing: Start. Candying. Your. Citrus.  Give them as a gift dipped in chocolate and topped with flaky sea salt, rolled in sugar, or floating on top of a whipped, lemony cake. This simple process lengthens the life of your citrus fruit while using every scrap. And really, it’s because I can’t watch another squirrel hollow out a perfectly good orange on my tree.

By Leslie Blythe

Glazed Pork Chops

These Glazed Pork Chops are very simple and easy to prepare. The glaze is a wonderful combination of maple syrup, apple cider vinegar, and Dijon mustard and finished with fresh thyme.

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Pommes Dauphinoise

Pommes dauphinoise (aka au gratin or scalloped potatoes) features thinly sliced potatoes cooked in cream or another dairy product, seasoned simply, and baked until creamy and nicely browned on top. The can be made in advance and reheated.

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Cauliflower Slaw

I recently visited my home town in Goshen, Indiana. I have a friend who has a phenomenal restaurant in town called Kelly Jae's Cafe. It's located in the old Woolworth's building, which has been beautifully restored with the original hardwood floors, brick walls, and tin ceiling. If you ever find yourself in Goshen, Indiana, you must have a meal there.

She offers an eclectic menu featuring a Spanish tapas concept with an Asian flair. Anyway, I had some of her cauliflower slaw, which I haven't been able to stop thinking about. Kelly's slaw had red peppers and red onions. My version is a bit different, using dried cranberries.

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Spinach-Artichoke Galette with Burrata and Caramelized Onions

This Spinach-Artichoke Galette with Burrata and Caramelized Onions was what happened last night. I doubled the amount of burrata, because why not? There is nothing better than a rustic galette. It's the second one this week, though this is a savory version. Your vegetarian friends will love you.

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Fresh Thai Shrimp Spring Rolls

My daughter Grace made these Fresh Thai Shrimp Spring Rolls. It's a combination of vegetables, rice noodles, and shrimp wrapped in rice paper. You can get creative with the ingredients by adding julienned cucumber, bean sprouts, etc. It's a refreshing appetizer for a hot summer's day.

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Any Fruit Galette

Here's another recipe from my daughter Zoe. The versatile dessert uses any fruit you have on hand. She made this one using raspberries and strawberries.

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Stir-Fried Brussels Sprouts & Cabbage with Peanuts and Bacon

My daughter Zoe made this Stir-Fried Brussels Sprouts & Cabbage with Peanuts and Bacon. A friend of hers from Bon Appétit came to visit and gave her a copy of Carla Lalli Music's new cookbook called Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook. The original recipe is stir-fried celery, so Zoe changed it slightly to Brussels sprouts. My girls have learned how to adapt recipes to suit their own tastes. Can you see me beaming with pride?

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