Candied jalapeños—also known as cowboy candy—are sweet, tangy, spicy jalapeño slices simmered in a sugar-vinegar syrup until perfectly glossy and addictive. They’re one of the easiest ways to add instant flavor to appetizers, snacks, and party food. I bought a jar of these homemade by someone for Ken for Christmas…. and we added them to nachos and I was hooked.

Once you make a batch, you’ll start adding them to everything.

There are days in July when the sun is relentless. In my decades of culinary work, I’ve seen it all—from humid patio setups to crowded test kitchens—and I’ve learned one crucial lesson: on those 90°F days, the coolest kitchen in town is the one where the oven stays off.

But just because we aren't using the oven doesn't mean we have to sacrifice elegance. This month, I’m challenging myself (and you!) to a "No-Cook Gourmet" week. We’re moving beyond plain salads to sophisticated, "Cold Platter Gourmet"—repurposing concepts from my Charcuterie Boards and Handheld Sandwiches cookbooks, but with a cooling, July twist.

If June had a flavor, it would be a perfectly ripe, sun-warmed peach. While I love a peach cobbler as much as the next person, there is something sophisticated about bringing that sweetness into the savory course.

This week, we’re moving from our Flash Fried Spinach into a salad that looks like a work of art but takes minutes to assemble: Butter Lettuce with Peaches and Goat Cheese Medallions.

There is a distinct difference between a dessert that is "finished" and a dessert that is hosted. If you are still relying on a pressurized plastic can of spray "topping" for your guests, let’s make an elegant change this season.

Mother’s Day is almost here. It’s a wonderful day to celebrate, but as someone who has designed and hosted elegant meals for four decades, I’ve seen this beautiful holiday turn into a stressful event for the host too many times.