Now that you have taken the full behind-the-scenes tour of Jeanine & Jack's radiant kitchen, we're happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine's recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall. More

Up until recently, I just assumed "the art of sandwich making" was better left to the professionals. I don't mean the basics—like ham and cheese on white or a PB&J—but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top secret restaurant ingredients, or at the very least better quality meats and toppings than I do.

More

Usually, when you offer to snap a photo of fellow tourists, the exchange is quick and polite and you forget each other long before you ever return home. But this time was different. This time I came home with a recipe. More

Once upon a time long ago, a friend of mine told me she was doing a crazy thing called the Master Cleanse; for something like thirty days she consumed only a tonic made from water, lemon juice, cayenne pepper and maple syrup. This, of course, went down in California. Since then I've tried the Master Cleanse once, for three miserable days, and bombed.

Fast forward to today: years have passed and I find myself in Northern California on a two-week trip, having all kinds of wonderfully familiar cliché Californian experiences likw leaving the house unlocked, being greeted by neighbors with "dear gentle people," meeting a local couple who founded a nudist peace movement, walking through clouds of patchouli at the hardware store, and always being given the option for soy, rice or almond milk in my coffee.

More

It's tomato time around the country! Although it's been a rough season for the garden, hopefully you're starting to see the fruits of your labor. If you or someone else has a ridiculous amount of tomatoes you're not going to want to miss this cobbler made with blue cheese biscuits. More

My new crush may very well be shishito peppers with sea salt. I tried them for the first time at a restaurant a few months ago and now I've been seeing them everywhere! They're popping up at restaurants, the farmer's market, and all over that make-me-jealous-of-what-you're-eating app called Instagram. Well, it's finally time to put these peppers where they belong — muddled in an ice-cold margarita with a few extra for munching alongside. More

Q: Frozen chicken fingers can be extremely useful for all kinds of things: In wraps, on salads, in sauce for a quick appetizer. But, even in the oven, I have trouble getting them crispy. Besides breaking out a pan full of oil, is there a trick to getting a nice crunch from the oven?

Sent by Wyatt More

I love having a dessert recipe in my backpocket that's simpler to make than it looks. These are the ones you break out for get-togethers, the ones that people think you spent all afternoon on and you really spent no more than 15 minutes of active time. This is one such dessert. More

Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?

Sent by Julie More

Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd. More