This dish is a cross between a classic French red-wine daube and a long, slow-simmering Italian dish of meat and sauce known as a Neapolitan meat ragù.

This incredibly easy and quick-to-make snack comes from The Apple Lover's Cookbook.

This moist and tender cake is good for snacking, any time of the day. And with flavor and fruit swaps, its versatile, too.

Eat this right out of the pan, why don't you? With crusty bread.

Crisp, golden-brown, and almost bar-like, this granola has a perfect balance of ingredients and a light, crunchy texture.

Fresh fish, excellent chowder. Leeks, corn, bacon, thyme — all good.

To make the most of local sea scallops, sear first, then serve with creamy mashed potatoes and crispy sautéed asparagus.

Cutting asparagus on the bias yields pretty pieces that cook quickly and evenly in a saute or stir-fry pan.

My Dad makes these latkes every Hanukkah, and now that I’m on Martha’s Vineyard away from my family, it’s up to me to recreate them myself.

Before the holiday roast or as part of a seafood feast, these are perfect for special occasions.