If you're a fan of soft gooey cookies with a chewy center, then you will love Claire Saffitz's CHOCOLATE CHIP COOKIE recipe from her cookbook, Dessert Person.

Lemon ricotta pancakes: NEED I SAY MORE?? These babies are light, fluffy, and moist (melting in your mouth after each bite, kind-of moist).

This Salsa Verde is easy to make and tastes way better than store-bought! It packs a bit of heat from the jalapeños and tons of flavor.

This fresh veggie salad is bright and delicious and pairs beautifully with grilled fish or chicken.

I have been making this zucchini gratin for years, which uses cashews rather than breadcrumbs. Replacing breadcrumbs with cashews makes this dish gluten-free and adds a rich nuttiness that bread does not offer. You can easily make this dish vegan by substituting the Gruyère for nutritional yeast and using ghee or oil rather than butter.

This classic summer side is not your nana's potato salad! Packed with herbs and a tangy punch; you'll be surprised that this no-mayo potato dish is still oh so creamy with a symphony of flavors