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Molly Stevens

Mustard Roasted Potatoes

Smoked Trout Rillettes with Radishes and Celery

Dark Chocolate Tart with Gingersnap Crust

Green Beans with Sage and Pancetta

Sautéed Parsnips and Carrots with Honey and Rosemary

Smashed Rutabagas with Ginger-Roasted Pears

Lemon-Roasted Green Beans with Marcona Almonds

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Brussels Sprout Hash with Caramelized Shallots

Port-Roasted Chestnuts with Grapes

Shrimp Sandwiches with Tarragon-Caper Mayonnaise

Herb-Rubbed Top Sirloin Steak with Peperonata

Watermelon-Ginger Agua Fresca

Arugula and Peach Salad with Creamy Chive Vinaigrette

Farmers' Market Salad with Spiced Goat Cheese Rounds

Penne with Grilled Zucchini, Ricotta Salata, and Mint

Chicken and Artichoke Fricassee with Morel Mushrooms

Steamed Artichokes with Salsa Verde

Spaghetti Carbonara with Pork Belly and Fresh Peas

Roasted Lamb Chops with Charmoula and Skillet Asparagus