Fresh ceviche is a staple of Mexican cuisine, but my husband and I were introduced to the concept of roasted ceviche at our wedding. The side dish, adapted here from my cookbook "Plantas," is made of a combination of cooked and fresh ingredients contributing to a sweet, spicy and tangy side ...

Meet Valvin Muscat – sweet, flowery, “insane,” a bit of a heartbreaker, “kind of a pain in the kazoo,” if you ask Michelle Meyer. “But boy, do they taste good,” she says after she cuts a cluster of the golden-green grapes off the vine at Holy-Field Vineyard and Winery in Basehor ...

These Crispy Baked Buffalo Chicken Tacos from my cookbook "The Protein Meal Prep Plan" are stuffed with a collard slaw made with a protein-packed ranch dressing (yes … protein ranch!) that, I have a feeling, will surprise you by how delicious it is. This protein ranch is so good, I make ...

I've never been to Maine for a lobster roll, but the ones I've had in other places have been so good that I knew I needed to make one myself. This version is from my cookbook "Home" and is made with perfectly cooked lobster meat that is plump, juicy, and tender but also firm, and slightly ...

When tomatoes are at their peak — and it's too hot to turn on the oven — this simple, no-cook sauce from my cookbook "Pasta Every Day" is what I come back to time and again. It's often called pomodoro crudo and served with very thin spaghetti, though you'll find many variations, including ...

I make these Black Sesame-Brown Butter Rice Krispies Treats, excerpted from my book "108 Asian Cookies," with my mother in mind. Growing up, I ate my fair share of Rice Krispies Treats because they were one of the few Western sweets my mom made over and over again. Maybe it was because they ...