Recipes

These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!

I have a great fondness for vanilla. It's warming, soothing and harkens back to simpler, cozy times. Real, pure vanilla perfumes these pancakes three ways: in vanilla-infused compound butter, maple syrup and homemade pancake batter. A bit of cinnamon adds a spicy undertone. The batter is adapted from Gourmet and the syrup from Cooking Light.

Long gone are the Sundays I would awaken to the aroma of my father's magnificent and simple pancakes on the griddle. This is a decadent revamp of my dad's fabulously savoury pancakes. He made great crisp on the outside, fluffy on the inside, unsweetened pancakes for me every sunday. This version sweetens up with pumpkin, and gets a silkiness from smooth whipped ricotta.

Air Fryer Pepperoni and Cheese Pizza Egg Rolls are OOEY & GOOEY and so simple to make! These Pizza Egg Rolls are a great alternative to takeout pizza that both kids and adults will LOVE!

This recipe is a perfect showcase for your finest, in-season crab (Merrill likes peekytoe). And sure, you can roast your own red peppers if you like. But we made these with some good quality canned crab and jarred pimientos, and they still turned out to be fresh little bites of summer -- great news for people far from crabs, or crab season.

My friend Ann arrived this weekend with a couple of pecks of Pennsylvania peaches so this recipes involves making a quick peach pepper jam as the base of this glaze. If you have a peach pepper jam that you already love, substitute 1/4 cup in place of my jam in this recipe.

This is the perfect weeknight surf and turf entree. Bacon (or pancetta) and flaky white fish (cod, halibut, haddock, hake, for example) are opposites that attract eaters who might otherwise turn up their noses at the seafood option on offer. From the cook’s point of view, the pair is well-matched. Bacon is salty to fresh fish’s sweet tone; fat to its lean; and, crispy to its tender.

Although it's not well-known, credit should be given to Livorno's Jewish community for first showing the Tuscans how to use tomatoes in their dishes, and this classic dish is a brilliant example of how it was done. It's still a favorite of Livorno's Jewish cuisine and possibly one of the best ways you can prepare red mullet.

This recipe, from chef Marc Forgione, is a twist on a classic Italian dip, tonnato—traditionally made with tuna, here made with salt cod, also known as bacalao. This dip is a great way to highlight the best vegetables that the farmers' market has to offer, whatever the season. In the spring, serve with asparagus and snap peas; in the summer, green beans and gem lettuces; in the fall, spicy radishes and carrots; in winter, bitter greens like radicchio and cauliflower are delicious. And don't forget crackers or toasted crusty bread for a little crunch.

This simple recipe highlights the sweetness of fresh shrimp, and their comforting flavor when they are marinated and then charred on a hot grill. The technique that separates this recipe from others is grating the garlic over a fine microplane. Microplaning the garlic (instead of just slicing it), leads to an added depth of flavor and intensity.