Merrill shares a simple soup recipe for spring.

When it's 85 degrees in Brooklyn in April, Amanda makes a refreshing drink.

Banish all thoughts of cloying, emerald green goop -- this mint sauce, which Merrill has been making for years, is subtle and refreshing.

Amanda shows us what chicken salad can learn from tuna salad.

From the cookie creations of two of Merrill's favorite pastry chefs, a hybrid is born.

Amanda combines two favorite flavors, asparagus and lemon.

This week Merrill takes a familiar dessert and turns it on its ear.

A lunch at Morandi inspires Amanda to create an all-in-one salad.

Merrill does panna cotta, Popeye-style.

Amanda revisits a favorite recipe from The River Cafe.