Studio Kitchen

Briny green olives, sharp cheese and toasted walnuts come together in this deeply savory Studio Pantry spread—made even better when given a day for the flavors to develop.

An unexpected way to preserve the summer tomato harvest. Slow-roasted tomatoes become a rich, savory-sweet jam layered with balsamic, thyme and the faintest hint of cinnamon.

Every May, a trip to my favorite local nursery marks the beginning of basil season. Discover why I stopped making traditional pesto and created Green Gold—a simple basil concentrate that preserves the flavor of summer all year long.