A new recipe from the Vermont Farm Table Cookbook, 10th Anniversary edition, rings in summer.

This make-your-own naan wrap dinner is inspired by chicken shawarma.

Challah or brioche make great French toast; mash berries with dark maple syrup for the best syrup.

If ever there were a repertoire dish, this is it.

This smoked salmon and cucumber sandwich is endlessly riffable and deeply refreshing on a hot day.

Here's a nod to pizza bagels with a full-throttle puttanesca approach made fresh with pantry ingredients.

Use this master recipe for a delicious grilled cheese as a template and vary as you like.

These little custards are comfort food at its finest.

Perfect for a small crowd, these soft buttery rolls aren't just for the holidays.

I like to think of this as a don’t-mess-with-the-classics recipe: linguiça, onion, garlic, and parsley. The not-so-secret ingredient? Straight-out-of-the-box stuffing mix.