Tarragon Chicken

Tender chicken breasts are lightly dredged in flour, sautéed until golden and finished in a savory white wine sauce with mushrooms, tomato paste and plenty of fresh tarragon. The fresh tarragon gives this simple skillet chicken its distinctive flavor.

Tarragon Chicken

Gluten Free Cinnamon Pecan Coffee Cake

A tender, old-fashioned sour cream coffee cake topped with brown sugar, cinnamon and pecans. It can be assembled the night before and refrigerated, then baked fresh in the morning—perfect for breakfast or brunch.

Gluten Free Cinnamon Pecan coffee Cake

Gluten-Free Brioche Rolls (Bouchon Bakery)

These rich, tender gluten-free brioche buns from Bouchon Bakery are made with eggs, honey and butter for a soft, silky texture. They’re baked individually in a muffin pan and finished with egg wash and Maldon sea salt.

Gluten Free Brioche Rolls

Pommes Anna

A classic French potato dish made by layering paper-thin slices of russet potatoes with clarified butter, salt and pepper, then baking until beautifully golden and crisp. Once inverted onto a serving platter, the overlapping potatoes create an impressive presentation with a crisp exterior and tender, buttery center.

Pommes Anna

Cinnamon Roll Pancakes

These pancakes combine fluffy buttermilk pancakes with a buttery cinnamon-brown sugar swirl and warm cream cheese glaze. They may look elaborate, but the cinnamon filling and glaze each take only a few minutes to prepare—and the result is definitely an indulgent breakfast treat.

Cinnamon Roll Pancakes

Chocolate-Covered Grape Truffles

Cold, crisp seedless grapes coated with bittersweet chocolate and generously dusted with unsweetened cocoa powder. These are surprisingly elegant for such a simple dessert—the chilled grapes provide a refreshing burst of fruit beneath the rich chocolate coating.

Chocolate Covered Grape Truffles

Linguini with Roasted Peppers, Kalamata Olives and PIne Nuts

Sweet roasted red and yellow peppers are blended with Parmigiano-Reggiano, garlic, Kalamata olives, basil and olive oil to create a flavorful, slightly chunky pasta sauce. Pine nuts add a little crunch, while red pepper flakes provide just enough heat.

Linguini with Roasted Peppers, Kalamata Olives and Pine Nuts

Mexican Rice

A simple, flavorful Mexican-style rice made by toasting the rice with onion and garlic before simmering it in chicken broth, tomato sauce and cumin. Using El Pato tomato sauce adds a little extra chile flavor and makes this especially good alongside tacos, enchiladas or chile rellenos.

Mexican Rice

Cinnamon Jumbles

A childhood favorite—soft, tender buttermilk cookies topped with cinnamon sugar and a raisin before baking.

Cinnamon Jumbles

Chile Relleno and Enchilada Sauce (Maria)

Roasted poblano peppers are stuffed with Monterey Jack cheese, sautéed onion and tomato, coated in a light egg batter and fried until golden. The rellenos are then briefly simmered in a homemade California chile sauce before being baked until hot.

Chile Relleno and Enchilada Sauce (Maria)

Green Smoothie

A refreshing green smoothie made with spinach, kale, fresh fruit, cucumber, celery and parsley. Frozen mango and pineapple add natural sweetness and give the smoothie a cold, creamy texture.

Green Smoothie

Oven Barbeque Baby Back Ribs

These BBQ ribs are easy to prepare and cook low and slow in the oven until tender and nearly falling off the bone. A brown sugar and spice rub gives them plenty of flavor, while a final coating of barbecue sauce is caramelized under the broiler or on the grill.

Oven BBQ Baby Back Ribs

BBQ Pulled Pork on Big Green Egg

A low-and-slow smoked pulled pork made with pork shoulder injected with a honey-bacon BBQ marinade, coated with yellow mustard and dry rub, then smoked over apple wood until tender with a deeply flavorful bark. This recipe makes a large batch that’s ideal for vacuum-sealing and freezing for future meals.

Pulled Pork

Frijoles Negros (Black Beans)

A traditional Cuban black bean recipe from Memories of a Cuban Kitchen, slowly simmered until tender and then enriched with a classic sofrito of onion, green pepper, garlic, cumin and olive oil. A little cider vinegar and chile add brightness and depth to the finished beans.

Frijoles Negros (Black Beans) Yanni’s Recipe