My take on the delicious Country Scones in the wonderful Zingerman’s Bakehouse cookbook

I love to serve these family-style on a large platter to show off the jeweled colors. They make a great side dish or accompany them with a pot of your favorite whole grain for a satisfying vegetarian supper.

Making this refreshingly crisp salad could not be simpler—you toss everything together in a bowl and refrigerate for about an hour.

I think of these as my New England biscuits, buttery and flavorful with a pleasing little crunch from the cornmeal.

About the size of a half dollar, these delicate little wafers have a surprisingly big flavor. In fact, they are one of my favorite pre-dinner bites because they do more to pique my appetite than fill me up. 

A staple in Middle Eastern cooking, labneh is yogurt that's been salted and strained to create a thick dip or spread with a texture similar to fresh cheese.

This is what I make when I want a straight-up, no-fuss delicious roast chicken.