I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in.

Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.

The chorizo and tomato soup with wild rice is a comforting fall soup. The chorizo and rice add texture to the tomato based broth while the chorizo adds lots of flavor and mild spice to the soup.

These buttery savory scones are filled with cheddar, Monterey Jack, Asiago and Parmesan cheeses as well as with cured sausage, specifically sopressata, and chives. Savory scones like this make for a great “breakfast on the go” or for a quick snack.

This fun cocktail is served as a “bucket” -- a large batch of a cocktail in a non-traditional container: a hollowed out watermelon!

or this sandwich I use Opah, a Hawaiian fish also known as Moonfish, which might be because of its round shape and bright colors

The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal.

This flavorful chicken salad is loaded with water chestnuts, grapes, melon balls and almonds for a refreshing take on a classic.

Eating oysters can be intimidating – and shucking them can be even scarier! But once you get the hang of it, it’s fun and you feel accomplished. Learn all about the various types of oysters, how to shuck them and how to throw an oyster party of your own.