Chocolate Angel Food Cake with Macerated Strawberries

Use room-temperature eggs, which will be easy to separate and beat to their full volume. (Hang onto the yolks to make Homemade Mayonnaise or Sweet Potato-Kale Bread Pudding.) Angel food cakes are made in an ungreased tube pan, which provides maximum surface area and traction for the cake to climb. The cake is cooled upside-down so it doesn’t lose volume as it cools. Some tube pans have little feet to hold the pan up off the counter while the cake cools. If yours doesn’t, simply invert the pan on the neck of a wine bottle or other bottle that fits into the hole of the tube pan.

Blood Orange Granita

A granita is a light, simple, refreshing iced treat that doesn’t require an ice cream maker. Stirring the mixture periodically as it freezes gives the granita its characteristic fluffy, granular texture. Blood oranges are in season right now; they have a wonderful ruby flesh and pleasant sweet-tart juice. You can substitute regular fresh orange juice or tangerine juice. This three-ingredient dessert has an added benefit: One serving provides more than 100 percent of your vitamin C needs for the day.

Fennel and Granny Smith Salad with Blue Cheese

Made with fennel, Granny Smith apples, bitter greens and a touch of blue cheese, this salad has hearty flavors and textures ideal for fall and winter.

Guatemalan Guacamole Avocado Salad

Inspired by traditional Guatemalan avocado salad, this guacamole recipe has a couple of surprising ingredients. Serve it as an appetizer or a condiment.

Cherry Almond Crumble

This dish is a great one to make when you're stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.

All-Purpose French Lentils

Our lentil recipe is the little black dress of dinner -- simple, elegant and always just right. Keep green lentils on hand to make this anytime.

Slow Cooker Carrot Soup with Warm Spices and Blood Orange

In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.

Parchment-Baked Spaghetti and Meatballs

Back in the day in San Francisco, when A16 was Zinzino, we lived just a block and a half away on Chestnut Street. One of our all-time-favorite dishes there was parchment-baked spaghetti and meatballs. It was, truly, the ultimate comfort food. The noodles were shot through with flavor with an altogether unique texture—chewy in a good, satisfying way. Zinzino turned into A16 not long after we left the city and that dish disappeared along with it. Until now. I’m happy to report that, after all these years, I’ve successfully replicated it here.

Wok-Tossed Brussels Sprouts with Sweet Chile Sauce

Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.

Chocolate Orange Pistachio Biscotti

Our chocolate biscotti recipe is infused of orange flavor from freshly grated zest. Made with cocoa, chopped chocolate and pistachios, it's an ideal cookie.