Springtime means little pops of green shoots starting to emerge and the end of cold, snowy days. In New England, I look forward to the little signs of spring in March.

This is a recreation of a deliciously herby-fresh springtime martini. One sip and you’ll be having spring fever!

Ripe, in season heirloom tomatoes are a little slice of heaven on earth. Well, heaven roasted in a puff pastry with gooey mozzarella and bright herby basil. For this recipe, you’ll want to try to find a rainbow of tomatoes to try.

This galette is so good - it’s worth turning your oven on in the heat of summer…but you don’t have to, because I’ve adapted this recipe for the grill (you just need a pizza stone that will fit on your grill)!

Garden fresh tomato sauce is a delicious way to use your Roma and San Marzano paste tomatoes and basil surplus. This is how my big Italian family makes our sauce every year. When the sauce is finished, we can it and enjoy it all winter long, dreaming of long summer days ahead.