I'm back from Portland. This recipe was inspired by a bag of chervil, turnip greens, and beautiful heirloom red celery given to me by June Taylor just before leaving. The tart is made with a buttery cornmeal crust, and a mustard-kissed, garlicky, turnip green filling.

A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.

A moist, tender buttermilk cornbread packed with corn kernels and flecked with red pepper flakes. Simple and delicious.

This is what happens when you cook a pot of cornmeal until it is thick and creamy. Add a bit off cheese, some deeply caramelized onions, spread it in a pan, drizzle generously with olive oil and bake until the bottom and sides are deeply golden and crunchy.

Yeast-leavened corn bread recipe, heavily flecked with kernels of bright yellow corn and generously spiked with chives. Perfect for stuffing and soup-dunking.

Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

This jam tart recipe makes the cutest tarts ever. Cornmeal biscuit dough is the base, and you can play around with different shapes and sizes - they are delicious and buttery straight from the oven or at room temperature hours later.