Makes 6 servings

• ½ cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons bottled white horseradish (not dry)
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1/3 cup chopped fresh chives
• 3 pounds boiling potatoes (about 2 inches)

Boil potatoes until done, cool them to room temperature and quarter them. Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.

Serves 8

• 1 tablespoon butter
• 2 tablespoons salt
• 1 pound dried cavatappi
• 8 ounces diced andouille sausage
• 4 cups heavy cream
• 1 pound Velveeta, cut into 1-inch cubes
• 2 cups smoked cheddar cheese, grated
• 1 cup Parrano cheese, grated
• 4 ounces Utz potato chips, unsalted and crumbled

Preheat the oven to 375 degrees. Butter a 3-quart baking dish and set aside.

Bring a large pot of water to a rapid boil. Add the salt and stir to dissolved. Add the pasta and cook until just tender yet still quite chewy in the center. Drain the pasta in a colander and set aside.

While the pasta cooks, line a plate with a double layer of paper towels. Squeeze the sausage from the casing, then quarter it length-wise and cut it crosswise into ¼-inch pieces. Heat an 8-inch skillet over medium-high heat, add the sausage pieces, and cook until browned around the edges, about 3 minutes. Using a slotted spoon, transfer the sausage to the paper towels to drain.

In a Dutch oven, heat the cream to a simmer over medium-high heat. Cut the heat down to low, add the Velveeta, and stir until it melts. Add the sausage, cheddar and Parrano, stirring until the cheese is completely melted. Pull the pot from the heat and fold in the cooked pasta. Pour the pasta into the baking dish and top with the crumbled potato chips.

Bake until bubbly and browned around the edges, about 20 minutes. Pull the dish from the oven and let the sauce set up for at least 5 minutes before serving.

*If you can’t get Parrano cheese, replace it with 2 ounces aged Gouda and 2 ounces Parmigiano-Reggiano.

• 4 cups cooked lima beans
• 2 cups fresh corn kernels
• 1 cup Vidalia or sweet onion, diced
• 1 to 1 ½ cup pear relish
• Kosher salt

Mix all ingredients in a bowl and salt to taste. Let sit for an hour in the refrigerator to let the flavors mingle, then serve at room temperature.

• 1 cup sugar
• ½ cup butter
• 1 cup flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup milk
• 2 cups blueberries

Preheat oven to 350 degrees. Slice butter and put it in a baking dish to cook in the oven until butter is melted. Mix together all the dry ingredients and then add milk. Pour batter into the melted butter then scatter fruit around. Bake for 30 minutes to 1 hour until middle is set.

Note: Several types of fruit can be used for this recipe. Sliced strawberries, blueberries or sliced peaches can be added raw. If using apples, peel, slice and cook in skillet with ¼ cup butter and 2 tablespoons brown sugar until soft.

• 2 tablespoons butter
• 3 tablespoons flour
• ½ cup scalded milk
• ½ teaspoon salt
• Few grains cayenne
• ½ cup grated Cheddar cheese
• 3 eggs, separated

Melt the butter, add the flour, and when well mixed gradually add the scalded milk. Then add the salt, cayenne and cheese. Remove from the heat.

Beat the egg yolks until lemon-colored and add them to the mixture.

Beat the egg whites stiff, but not dry. Cool the mixture and fold in the egg whites.

Pour into a buttered 1 ½ quart mold and bake 30 to 45 minutes at 375 degrees

Makes enough for 1 pound of pasta

•  5 large, ripe tomatoes, seeded and finely diced
• ½ cup fresh basil leaves, finely chopped
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, finely minced
• Salt and ground black pepper to taste.

Drain the tomatoes in a colander for 20 minutes. Remove them to a large bowl and stir in the rest of the ingredients. Let stand for at least 30 minutes. Serve the sauce at room temperature. If serving over hot pasta, sprinkle each portion with 1 to 2 teaspoons of balsamic vinegar.

• 6 cups mixed lettuces
• 2 oranges, peeled and sectioned
• 1 fennel bulb, thinly sliced
• 1/3 cup mint leaves
• 1/3 cup pistachios, chopped
• 6-8 nasturtium blossoms, optional

• Vinaigrette
• 1/4 cup fresh squeezed orange juice
• 1/4 cup white balsamic vinegar
• 1 1/4 cup extra virgin olive oil
• Kosher salt

In a bowl, combine vinegar and orange juice. Add in a slow, steady stream and whisking constantly, the olive oil. Once emulsified, taste to season with kosher salt. Set aside to assemble salad.

In a large bowl, place mixed greens. Pour desired amount of vinaigrette and toss gently to coat the leaves. Place on individual plates or on a lovely platter. Sprinkle the oranges, fennel, pistachios and pistachios on the lettuce. Garnish with nasturtiums and serve.

• 1 three-pound boneless, center-cut pork loin
• 1 tablespoon grapeseed oil
• 1 teaspoon kosher salt
• ½ teaspoon ground pink peppercorns

Preheat the oven to 450. Rub the oil, salt and peppercorns evenly over the entire surface. Place the meat on a rack in a roasting pan. Roast for 10 minutes. Reduce the oven temperature to 250 and roast until a meat thermometer inserted in the thickest part of the meat registers 150 to 155 degrees.

Remove to a cutting board, cover loosely with aluminum foil and let stand for 15 minutes. Skim off the fat in the roasting pan, leaving behind all the pan juices.

• Tomato, peach, onion and mint topping
• 2 cups heirloom tomatoes, chopped
• 1 medium peach, peeled and chopped
• ¼ cup diced Vidalia onion
• 2 tablespoons mint, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed orange juice

Place tomato, peach, onion, mint, oil and orange juice in a bowl and toss together. Season to taste with salt, place on top of the pork and serve.

This dish is decadent simplicity at its best. It only has a few ingredients, so it’s important for them to be the freshest and highest quality to honor the chanterelles. That includes the pasta—it makes all the difference.

Ingredients

• 3/4 lb butter, high quality
• 1/2 cup shallots, minced
• 1 lb chanterelles, chopped
• Kosher salt
• 1 lb fresh tagliatelle

Melt the butter in a large sauté pan. Add shallots and sauté on low heat until golden. Add chanterelles and stir until coated with the butter. Place lid on pan and let steam for a few minutes. Remove top and stir. Season with salt. Toss with cooked pasta* and serve.

Pasta

In a large pot, bring water to a boil (2 gallons per 1 pound of pasta). Salt water until it tastes like the sea. When boiling, add the fresh pasta and stir into separate pieces. Depending on freshness, cooking time is 3-4 minutes. Save some cooking water and drain.

Place back in pot and stir in the chanterelles. Add a bit of the pasta water if needed for more liquid.

Note: If fresh pasta is not available, use a great quality dried one. A large, flat noodle is best with this mixture.