Pizza night doesn’t have to be ordinary! With a few elevated touches, you can turn classic pizza into gourmet creationsthat impress every guest. Here are 16 standout pizza recipes from my Elevated Pizza Cookbook — each one packed with flavor, creative toppings, and easy-to-follow steps.

Let's have an honest moment about waffles. If they aren’t shattering-crisp on the outside and unbelievably light on the inside, are they even worth the trouble? I believe every meal, even a casual brunch, should feel like a curated event. This August 24th, for National Waffle Day, I am pulling back the curtain on my absolute favorite culinary secret: The Signature Tallow-Fried Crunch.

When guests walk through the door, I want the first thing they experience to be a sense of ease. I’ve found that the perfect appetizer isn't the most complex one; it’s the one that feels light, creamy, and just a little bit special. Our Whipped Lemon Ricotta Crostini is exactly that.

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.