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Bread Pudding with Comté and Wild Mushrooms


Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor.

Brown Butter and Sage Biscuits with Pecorino Romano PDO


A little bit abbondanza, a little bit bless your heart—these classic Southern brown butter biscuits get an Italian boost from sage and Pecorino Romano PDO.

Burnt Honey and Yogurt Cheesecake with Vanilla, Orange, and Pistachios


For this yogurt cheesecake, I was directly inspired by the dreamy, uplifting flavors used by cooks from Sicily to Lebanon and beyond.

Maitake, Tomato and Goat Cheese Galette


Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza.

Charred Eggplant & Ricotta Galette


Loosely inspired by the flavors of zaalouk, a Moroccan eggplant salad, this galette features often-overlooked eggplant in all its charred glory.

Litehouse’s Classic Charcuterie Board


Perfect for a small group of people, this charcuterie board is a fun, versatile, and delicious dish, sure to please any guest!

Sautéed Radicchio with Bagna Càuda-Style Dressing


  With so many beautiful varieties of radicchio to choose from, this dish is guaranteed to shine. Sautéeing the radicchio removes the bitterness and makes it a delicious match for piquant garlic, decadent anchovies, and salty-sweet Pecorino Sardo Dolce PDO.

Taleggio Polenta with Mushrooms and Bacon


This dish comes together quickly thanks to instant polenta. Cooking the bacon in the oven ahead of time is an extra time-saver.

Taleggio and Swiss Chard Omelette


Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio deliciously melts just slightly while the eggs cook.