Roasted Broccoli by John Spottiswood

This roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish.

Locavore Squash & Italian Meatball Stir-Fry by Sherri Williams

There is nothing better than wonderful summer veggies from my local farmer's market. Our small but wonderful farmer's market in Crestview Florida has such great veggies, fruits and other homemade goodies to offer our community.This quick and easy Italian recipe will be ready in no time. It's simply delicious!

Coffee Biscuits by Tania Mattiello

Nice coffee biscuits ideal for breakfast or as snack for a break.

Fluffy Ricotta Pancakes by Evelyn Scott

Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage by John Spottiswood

Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage…

Potatoes With Parsley and Garlic - Pommes Parsillade by John Spottiswood

These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was…

Butter and Flour Free Chocolate Cake by Hungry Jenny

This contains chickpeas which might sound strange but actually works really well! It doesn't taste particularly 'chickpea'-like and is still incredibly moist despite having no butter. You can easily make this completely gluten-free by using gluten-free baking powder too. This was made in an 8" square tin.

Scottish Shortbread by Marlin Rinehart

This is the most famous cookie of Scotland. It’s a must to use pure butter. Traditionally, shortbread contains no other flavor. I’ve been making this recipe since 1970 when I got the recipe in Edinburgh, Scotland. The addition of a small amount of rice flour gives a firmness and crunchiness to the cookie. Most American recipes for…

Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Brett & Bart's favorite spaghetti by jeanne templeman

This is an old Italian recipe that I've been cooking for 30 years, and my boys and husband all love it. I got this from my good friend and extraordinary cook Jeannie Puente. The trick for the old Italian flavor is that you cook it for 2 days in a crockpot. I don't leave it on at night for safety. Delicious!

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.

Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

Pistachio Baklava with Orange-Cardamom Syrup and Dried Lavender by Danielle Pallaske

Read more at: http://www.somanyrecipes.com/2010/03/pistachio-baklava-with-orange-cardamom.html

Irish Soda Bread with Raisins and Nuts by Marlin Rinehart

A nice soda bread enhanced with orange zest, raisins and walnuts. This is perfect for breakfast, a morning snack, or with afternoon tea. Serve at room temperature or slightly warmed in the microwave with butter and jam. Delicious!