Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!

This is my take on a barbecue sauce. It’s tangy, but not too sweet, with just a touch of heat as it finishes. It tastes like it’s complicated and has been simmering for hours, but comes together very quickly and can last in your fridge for weeks. It’s super on chicken, but equally good on pork or beef. Our BBQ chicken is a 2-step process. We first grill the chicken to add that nice smoky flavor to the meat, also rendering out the fat and making the skin crispy and beautifully caramelized. The second step is to slather it with our BBQ sauce then finish cooking it in the oven. It’s the best of both worlds with its smoky flavor from the grill, but the barbecue sauce is not burnt. Also, the chicken is perfectly moist and juicy. It’s sure to be a summer hit!

We’re going to marinate a boneless leg of lamb with garlic and fresh herbs which is going to adds tons of flavor and really complement the mild taste of the lamb. Lamb has really gotten a bad rap as being a very gamy tasting meat. It’s not. The meat is very mild tasting, and after being perfectly roasted we will serve it with a mint salsa verde. Today we are are adding mint along with a little lemon, which compliments the lamb so beautifully.

Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. Top with Parmesano Reggiano and breadcrumbs then cooked until golden brown – the perfect compliment to roasted meat.

Roasted beets really need a cape because they truly are a super food! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet!

Braising is one of the most useful cooking techniques to learn. Once mastered, it turns tougher cuts of meat and vegetables into a hearty meal that warms your stomach and your heart. Also, it makes your casa smell fantastic. Braised dishes are always a crowd pleaser and perfect for entertaining, as they can be made a day in advance. In fact, I try to always cook mine a day ahead because it allows the flavor to enhance and deepen. What could possibly make this dish any better? To serve it on top of creamy, cheesy polenta.

Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long. 

These long, skinny, crunchy, herby, and cheesy breadsticks are positively addictive! They are the perfect for your aperitivo and pair very well with a cool and refreshing Aperol Spritz, one of my favorite summertime cocktails, very elegantly served in a stem glass with lots of ice. Together, they are perfect for sitting on the patio and enjoying the colorful sunset. I like to make my cocktail 1 part Aperol liqueur, 2 parts prosecco or sparkling wine, and a splash of soda.

Translated literally it means “rooster in wine”.  This is a classic braised dish that uses a whole chicken but I prefer to use chicken thighs with are scrumptious and easier to serve. Traditionalists use a red Burgundy, but any full-bodied red wine will do. Served over mashed potatoes, this is true French “comfort food”!