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This is an ancient recipe from the Emilia-Romagna region of Northern Italy. It celebrates spring with both new green Favas and the white young sheep’s milk cheeses which are made at that time.

A fall favorite, this cheesecake highlights the rich spiced flavors of pumpkin.

This is a fun little appetizer or hors d’oeuvre. It can be made as much as a day ahead, refrigerated and then grilled at the last minute.

This is one of the classic recipes using clams. Try to get smaller clams since they are more tender.

Spread this reduction on a bed of cream cheese smeared on a round rice cracker and enjoy a glass of Sonoma Cutrer Pinot Noir

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening.