Point Judith scallops with clams, saffron potatoes, corn and basil

Chocolate cake with ganache

Crostini with fig, goat’s cheese and lemon zest

Roasted fennel, potato and bay leaf

Herb frittata with radicchio

Summer salad with Montauk farm produce

Summer squash tian

Whoopie pies with birthday candles

Figs and thyme

Radishes and butter, prosciutto and melon

Ligurian-style rabbit with pine nuts and olives

Slow-cooked eggplant and tomato sauce

Mezzi rigatoni with green sauce

Endive, bread and anchovy bake

Autumn antipasti: fennel, tomato, pumpkin

Sweet corn, tomato and marjoram panzanella