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

This swirl of orange juice and yogurt reminds me of hot summers in New Jersey spent by the pool.

In this recipe, slices of egg based Challah bread are battered and cooked until golden brown, then topped with slices of grilled peaches, honey and whipped cream for a summer breakfast.

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. 

These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice.

A whole roast fish is an impressive way to show off at an intimate dinner party. Whole fish, also known as “in the round”, is when the fish is served with the head on, just as the fish was caught.

These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.

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 mignonette provides a light, fruity and “summery” twist on the oft-used red wine and shallot accompaniment for oysters.

This tea reduction adds notes of black tea and bergamot to contrast the acidity of the vinegar and shallot to accompany, and not cover the flavors of oysters.

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.