I love the pairing of tender lobster meat with succulent and sweet New Jersey corn and tomatoes; it reminds me of our annual lobster boil we do on the 4thof July each year.

The last time I was in Boston was in the summer of 2010 right after my husband Aaron and I had started dating. In just about 24 hours I made my way around some of the city’s best spots.

My brother is currently working as a fly fishing guide in the small town of Fort Smith, Montana about an hour and a half from Billings, the largest city in Montana. I took a trip to visit him with my parents and continued our trip through Yellowstone and Bozeman.

This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.

The roasted carrots are seasoned simply with salt, pepper and a touch of cayenne for a bit of spice then topped with creamy burrata cheese and some crispy, glazed walnuts.

Sticky, fiery yet sweet, tender chicken wings that you won’t be able to stop eating are cooled down by homemade avocado ranch.

Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.

Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of yogurt mixed with garlic, topped with chili oil and poached eggs.

Rhubarb already has an underlying strawberry note so it makes it for a natural pairing in a jam.

This recipe combines spinach leaves with quinoa and harissa spiced chickpeas tossed in carrot-orange vinaigrette with sautéed asparagus and mushrooms and fresh peas topped off with creamy burrata.

This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies -- the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color). The goal of Texas chili is to develop a rich and hearty stew starting with beef and chilies and coax complex flavors out of those few simple ingredients.