Potato and Sweet Potato au Gratin with Herbs by Nancy Miyasaki

This is not the lightest recipe I've made, but it's a real treat when you are having guests and want to splurge. I love the flavor and color combination of the sweet and gold potatoes. It's a wonderful twist on a classic French standby.

Linguine with Fresh Tomatoes by Robyn Savoie

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way. Remember: Never store your fresh tomatoes in the refrigerator, the cold ruins their taste and texture. Keep them right on the counter so they'll be sweeter and juicier.

Ricotta & Spinach Fritters by Jennifer Bass

Crunchy Green Bean Salad by Jennifer Bass

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

Zucchini con Anice by BearNakedBaker

BBQ Party: Juicy Clams & Mussels In Truffle Oil & White Wine by Blackswan

My Magic Potion: I thought it would be a great idea to try out my new Truffle Oil & indeed, it worked wonders. The succulent seafood tasted great & the soupy sauce was such a delight. Make this for your next BBQ treat using a foil or substitute…