Baby spinach is wilted in nutty browned butter with garlic and shallots, then brightened with a squeeze of fresh lemon juice. This simple, elegant side comes together in minutes but delivers rich, toasty flavor that pairs beautifully with the cedar plank salmon.

Homemade gyoza wrappers filled with Napa cabbage, cilantro, ginger, and sesame oil, pan-fried until golden and steamed to tender, served with ponzu. A satisfying cheat day treat that's crispy on the bottom and delicately chewy on to

Charred grilled corn and jalapeno tossed with creamy avocado and romaine in a homemade green goddess dressing with fresh herbs and anchovy. A vibrant summer salad that captures the best flavors of the grilling season.

Buttery slice-and-bake cookies studded with dried cherries and a subtle kick of white pepper, shaped into logs and chilled overnight before slicing. A surprising sweet-spicy combination that makes for an unexpected and delightful wine club dessert.

Mezcal shaken with orange liqueur, fresh orange juice, and homemade simple syrup, served in a salt-rimmed glass for a smoky-citrus kick. A bold, California-style cocktail that brings campfire depth and bright sunshine together in one glass.

Recipe courtesy of Valerie Bertinelli Tender Bibb lettuce, ripe tomatoes, sliced onions, and briny olives are drizzled with a creamy mayo-vinegar-olive oil vinaigrette brightened with fresh parsley. This simple, old-fashioned salad is the perfect cool counterpoint to a bowl of rich, spiced chili.

Paper-thin shaved fennel, crisp radishes, orange supremes, peppery upland cress, pistachios, and olives are dressed in a bright orange-honey vinaigrette. This fresh, composed salad provides a light, elegant counterbalance to a rich and hearty cassoulet.

Chicken thighs marinated in Dijon mustard, vermouth, and lemon, seared golden, then baked over roasted leeks, potatoes, and onions with a crispy breadcrumb-tarragon topping. A one-pan dinner with incredible depth of flavor that renovates a simple chicken bake into something truly memorable.

Chicken drumsticks are marinated in a sticky-sweet sauce of orange juice, ketchup, marmalade, soy sauce, and five-spice powder, then baked at 400°F until caramelized and cooked through. These glossy, kid-friendly drumsticks are the kind of hands-on, lick-your-fingers meal that makes weeknight dinners fun.

A sophisticated cocktail combining gin, Campari, sweet vermouth, and fresh orange juice, stirred and strained over ice. Garnished with an orange peel for a citrusy take on the classic Negroni.