Oatmeal-raisin cookies made with rendered chicken fat (schmaltz) and butter are spiced with cinnamon and cloves, then chilled for at least an hour before baking to produce an exceptionally chewy, rich texture. These unexpected cookies showcase how schmaltz adds a savory depth that elevates a familiar classic into something wholly original.

Spaghetti tossed with Italian olive oil-packed tuna, tomato bruschetta topping, briny capers, and a kick of red pepper flakes. A pantry-friendly Italian classic that makes a satisfying solo dinner in under twenty minutes.

Six pounds of red plums seasoned with almond extract and orange zest fill a food-processor butter crust topped with a woven diagonal lattice and turbinado sugar, baked until golden. This generous slab pie is a stunning way to celebrate peak stone fruit season and feeds a crowd with ease

A whole chicken with the backbone removed, flattened and roasted at high heat on a bed of fresh thyme until golden and juicy. A foolproof technique that delivers perfectly crispy skin and tender meat for Wolfie's homecoming dinner.

Fresh lemon zest steeped in vodka for a full week, then combined with simple syrup, strained, and chilled for a smooth, aromatic Italian liqueur. A homemade staple that brings a taste of the Amalfi Coast to your home bar and makes a beautiful handmade gift.

A tangy, cinnamon-spiced whipped cream made with heavy cream and buttermilk. The ideal finishing touch for pumpkin pie and holiday desserts.

A lighter Waldorf salad with crisp apples, celery, and toasted walnuts in a tangy buttermilk-mayo dressing. A nostalgic, family-recipe side dish that earns its place at the holiday table year after year.

Pork loin is seared, then roasted with onions, pineapple, and a coconut milk-BBQ sauce until tender and caramelized, and served on slider buns topped with a crunchy cabbage slaw dressed in spicy mayo. These island-inspired sliders balance sweet, smoky, and tangy flavors in every handheld bite, making them a luau party essential.

Tender butter lettuce tossed in a white balsamic vinaigrette and topped with crispy bacon, hard-boiled eggs, hazelnuts, and Roquefort. A composed salad that is both delicate and satisfying.

A custardy bread pudding made with rich challah and spiked with limoncello liqueur. A warm, comforting dessert with a citrusy Italian twist.