This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!

This is a spicy, cheesy concoction that’s the signature dish at the Master’s Golf Tournament and I’m sure will soon be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar (I like to use Tillamook cheese from Oregon). The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving. That cheesy goodness, that slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.

You'll love these greens on your table! They look amazing and taste even better.

This is my spin on a classic English holiday dessert. We combine amaretto, almonds, and pears, and serve them in adorable little mason jars to resemble little presents, the perfect way to end your festive feast!

Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite–it’s a disco party in your mouth!

Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.

A galette is a French term for a free-form dessert in which the pastry is rolled out into a large circle, then it is topped with fruits, and the edges of the pastry are gathered around the fruit giving it an elegant, but rustic appearance, making each galette unique and special, The Italian’s call this dessert a crostata. The pastry is foolproof, easy to make, and freezes well. Today we’re filling the galette with apricots that are then tucked into that beautiful pastry, topped with a little sugar, and baked until brown and bubbling. The pastry is crisp and flaky, and the apricots are sweet caramelized gems. Topped with ice cream, this is a sublime way to end a summer day!

Nothing says summer like fresh-off-the-tree fruits!  I was inspired by a sack of peaches my neighbor gave me fresh off of her tree one evening right before dinner. I didn’t have time to make a crostata, galette or pie, but I was craving that sweet syrupiness of the cooked fruit and sugar! So here we mix up a simple sauce of butter, honey, and Moscato that turns into a beautifully thick heavenly glaze for the peaches in just 15 minutes.  Served over vanilla ice cream….it’s a sublime way to end a meal!

Nothing beats a simple cookie: egg, sugar, and almonds. When I added the flavoring fiori di Sicilia, it transported me back to my childhood. It reminded me of those classic Italian nougat candies from La Florentine that came in little boxes. My favorite was the orange ones with the picture of Ippolita on them. Have you ever had one?? Backs then these candies were only available at holiday time. These cookies have just enough sweetness, along with a hint of orange, citrus, and vanilla. That is positively addictive. Each one is shaped a little different, like a snowflake. They are so good and will disappear as quickly as a snowflake too!