Host Cookbook & Walnut Cutting Board

The recipes keep gathering in mind—ones that allow you to be part of the party, instead of stuck in the kitchen. The spring brings Tomahawk Rib-Eye Steaks with Charred-Ramp Chimichurri on the grill, Spicy Mustard Green with Roasted Carrots and Buttermilk Dressing, and a fresh cocktail with cucumber, lime, and mint. Summer sings with Diver Scallops with Charred Sweet Corn and Peach and Blueberry Cobbler. Fall has all manner of things roasty, maple-y, and whiskey based. And Winter is all about cozy brunch dishes like Slow-Cooked Eggs with Aged Cheddar. Get those invites out—your next party is gonna be a hit.

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