Cioppino is a seafood stew that originated in San Francisco, specifically from the immigrant workers at the docks known as Fisherman’s Wharf and contains a variety of seafood cooked in a tomato and white wine based broth.

During summer I buy a big container of Greek yogurt at the beginning of the week and eat a scoop of it topped with a little honey, fruit and this homemade granola for a filling, yet healthy breakfast. 

This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. Get ready to put this garlic-basil oil on absolutely everything!

This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican and Mediterranean flavors for a crowd-pleasing appetizer.

This pasta is all about bringing the most flavor out of a few ingredients. To confit the cherry tomatoes you cook them slowly over low heat, as this preserves them but also gives them incredible flavor.

This recipe is for a traditional New England lobster boil using whole lobsters, kielbasa, red potatoes, sweet corn, clams seasoned with salt and herbs. The ingredients are added at separate times to avoid overcooking.

Change up your usual routine with this hot dog upgrade. These non-traditional hot dogs mix Korean flavors with the all-American ballpark classic.