Cumberland Sauce

Cheese Souffle

Make a béchamel sauce, a staple of the French home cook. To this sauce add grated Swiss cheese and then crack and add one egg after another to the mixture. Stir it well, poured it into a gratin dish and bake it in the oven. Voila!

Pears with Pecorino and Honey

We had this dish in a little restaurant in Fiesole, a suburb of Florence on our trip to Italy. We have always remembered how great it was, and when I came across a similar recipe by Martha Stewart I knew it had to be immortalized in the cloud.

Blueberry Buckle

Thick with blueberries, this struessel-encrusted cake is delicious.

Blueberry Arugula Salad with Honey Lemon Dressing

This simple salad is sure to please any palate and is amazingly versatile. Use any type of fruit and change out the fruit and/or nuts according to the season.

Cauliflower with Pears, Sage and Hazelnuts

The pears and sage go very well with cauliflower. This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.

Piperade with Chicken Thighs

Piperade is a stew of Sweet peppers and onions with garlic, tomatoes and Espelette pepper. It is the quintessential dish of the Basque Country.

Pork Tenderloin with Plum Sauce

Pork Tenderloins are done when there is just a small amount of pink in the center, or when an instant-read thermometer reaches 135 degrees F. remember, the temperature will rise a bit as they rest.