Turns out there are many types of Gnocchi in the world - but perhaps one of the most well-known is made from potatoes. Delicious, pillowy-soft homemade gnocchi is on a different level of its own. Once you try it, it will be a return-to recipe for life. Extremely satisfying to make on a lazy afternoon.

These are simply divine.

Crispy, creamy, and bright - all in a bite. Serve immediately. Here is a little trick: It is easiest to stuff the blossoms if you pick them first thing in the morning when the flowers are open.

High quality olive oil and balsamic will make a world of difference here. Bring out the good stuff.

Crunchy with a soft interior. The key here is to leave it undisturbed while cooking. I know it’s hard. Trust the process and just leave it be.

Rhubarb Infused Gin

For bread dipping. For pizza drizzling. For pouring over perfectly grilled steak. For any moment you want to add a little extra pizzaz to your dish.

The great thing about this recipe is it is so versatile. You can do this with the longer skinner eggplant (halved longways), or with the more round eggplant (just slice them into rounds). Comes together in a flash and is always a crowd pleaser.

I was taken off guard by how good this salad is. It’s so simple, yet the perfect brightness to add dynamic character to any plate.