With just four ingredients, this dish speaks for itself; it is a dish that does not shy away from being rich and luxurious tasting.

I love peppadews. These little peppers can be found in the Zupan’s olive bar and are the perfect combination of sweet and hot. This whole salad is a bright and zingy little dish that can chase away any gray day.

In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy.

A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.

If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe? It includes bacon …

Homemade fritters with cinnamon-y apple filling drizzled with an easy caramel sauce.

Fresh, tangy, and crunchy salad with a light vinaigrette made with maple syrup, apple cider vinegar, and fresh tarragon.

Bake these sweet and tangy bars for special people this holiday season.

I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes…pretty much anything will go well with it!

Add a punch to ordinary sweet potato hash with a combination of chili powder, paprika, and ground red pepper.